As the sun is finally poking its head out a bit, I’m being a little more hopeful that we are going to have the gloriously sunny Summer days that just calls out for alfresco dining and picnics galore.

I absolutely love these kinds of outings, the fresh air in your hair, the laughter echoing through the trees from other friends and family gatherings close by, the happiness, and of course, all the food.

There is just something incredible about eating while being at one with nature. It calms the soul, gives the food an extra layer of flavour, and creates the most perfect memories that you can hold on too tightly as the winter months close near.

Which is why I wanted to start a new summery recipe series.

So that you can put together your very own perfect picnic provisions, extraordinary eating alfresco accompaniments or just on the move dishes, suitable for hiking, camping or other outdoor activities.

And kicking off this series is my healthy and delicious salad made with Roast Cauliflower, Fennel, and White Beans with a Roast Tomato Salsa.

Both the cauliflower and fennel, which make up the main bulk of the dish, are transformed through slow roasting, which is then combined with an equally incredible roast tomato salsa and delicious protein packed butter beans and chickpeas.

And I can hear you screaming, but what about some crunch?

You’re exactly right. Which is why I have topped the salad with toasted sunflower seeds, which provide a great texture contrast to the soft beans.

The combination of the seeds and beans makes this dish the perfect protein powered salad to keep you going all day.

Fennel is so underrated, and many are put off using it because they think the flavours are going to be too overpowering.

It is known for its aniseed-like flavour, but what people don’t realise is it’s actually very mild, sweet and perfumed and adds an incredible depth to a wide variety of dishes.

Think of fennel like the love child between the humble onion and a big ol’ bunch of celery.

It takes all the good parts from both sides and imparts a light spring-like feel that is crunchy and aromatic when sliced thin and eaten raw, but once cooked becomes silky with crisped caramelised and jammy edges.

This makes it the perfect partner for the roasted cauliflower, which brings a delightful smoky and earthy flavour profile to the dish.

Roasting vegetables is my go-to for bringing out their true flavour.

The roasting process deepens and concentrates their flavour; they can become sweeter and reveal hidden profiles such as a nuttiness or candied-taste you might not have experienced before.

Plus, roasting is a super simple technique that is perfect for an effortless mid-week dinner or when you are preparing a feast. Just pop the pan in the oven and watch the magic.

If you are taking this dish to an external occasion and not chowing down straight away, help keep the freshness by carrying the components separate and combining once you are ready to eat.

Keep the salsa in an additional Tupperware container and stir through just before serving.

You can serve this dish alongside other alfresco style dishes, or serve at home with some simple flatbreads for the ultimate Summer lunch.

The flatbreads become the perfect vehicle to scoop up all that delicious flavour in one easy to eat bite.

I hope you love this recipe, Niki xx