Cooked - Roast Cauliflower, Fennel And White Bean Salad With Roast Tomato Salsa

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roast Cauliflower, Fennel And White Bean Salad With Roast Tomato Salsa

1.0

1 red pepper, sliced roughly

1 fennel bulb, sliced into chunky slices

¼ – ½ head cauliflower

1 tbsp olive oil

Pinch of sea salt

300 g cherry tomatoes

1 red onion, sliced

4 cloves garlic, peeled

1 tbsp olive oil

Pinch of sea salt

1 tsp cumin seeds

3 handfuls of coriander leaves

Juice of ½ lime

1 tbsp extra virgin olive oil

Chili flakes to taste

1 tsp salt

1 can butter beans, drained

1 can chickpeas, drained

4 tbsp toasted sunflower seeds

Extra chili flakes, optional

1 tsp sea salt

Black pepper

A drizzle of extra virgin olive oil

Coriander

Pre heat your oven to 180c
Chop the veg and add to a large baking tray. Drizzle with olive oil and sprinkle with salt.
Roast for 30-40 minutes until soft and slightly charred. Remove from the oven.
Add the veg for the salsa to another tray and drizzle with olive oil and sprinkle with salt.
Roast for approx 30 minutes. Set aside to cool a little.
Now add to a food processor with the remaining ingredients and blitz briefly until you get a chunky salsa.
Add the roast veg, beans, sunflower seeds to a large bowl.
Stir in the salsa.
Top with chili flakes, salt, pepper, extra olive oil and coriander.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 103 weeks ago

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