Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad

I created this recipe a last week with the contents of my trusty Riverford box.

It thrilled me to find some surprise wild garlic in there, so I had to make a recipe using it. I decided on the classic–pesto!

And what to pair it with?

Roast cauliflower and courgette from the box and some chunky, creamy butter beans. A simple but lovely combination.

Of course, wild garlic is only around for a limited time, so I’ve included the recipe for my delicious basil pesto as well.

I absolutely adore roast cauliflower, as it transformed the flavour into an altogether more nutty flavour through roasting.

Combine with the fresh courgette with white beans and pesto, it’s simple but super tasty. Top with some toasted hazelnuts for crunch and nuttiness.

You may have noticed that I’ve been creating content for the wonderful organic veg box at Riverford over the last few weeks.

I’ve absolutely loved it, as it’s given me a weekly challenge to create delicious meals using the contents of the seasonal box.

A brilliant challenge for me, as there’s nothing I love better than making something tasty from fresh seasonal produce.

This recipe works with lots of veg and different pulses, so swap-away;

I like; roast broccoli, aubergine, and peppers. And absolutely any pulse or peas would be perfect in this dish.

I’ve used toasted hazelnuts, but walnuts, Dukkah or toasted seeds work really well.

Definitely add some crunch though, it makes a big difference.

It’s also lovely with some fresh seasonal leaves folded though – rocket, watercress or pea shoots would be amazing.

Sending all the love, Niki xx