Roast cauliflower, fennel and white bean salad with roast tomato salsa

The sun is starting to poke its head out a bit more and being ever hopeful that we’ll have a glorious summer I thought I’d create some picnic food. So this is the first in a series of lovely summery recipes which are perfect for picnics, eating outside or on the move. 

A healthy and delicious salad with roast cauliflower and fennel (two veg which are completely transformed by roasting) combined with an incredible roast tomato salsa and delicious protein packed butter beans and chickpeas. 

And you’ve got to have some crunch right? Toasted sunflower seeds provide and great texture contrast. 
This also perfect for packed lunches, as it’s hearty and filling. 
I hope you enjoy, love Niki xx

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Info

 

   servings
   preparation time
   cook time

Ingredients

For the roast veg; 
 
  • 1 red pepper sliced roughly 
     
  • 1 Fennel bulb sliced into chunky slices 
     
  • 1/4 – 1/2 head cauliflower 
     
  • 1 tbsp olive oil 
     
  • Pinch sea salt 
For the roast tomato salsa;
  • 300g cherry tomatoes 
  • 1 red onion sliced 
  • 4 cloves garlic, peeled
  • 1 tbsp olive oil 
  • Pinch sea salt

Other salsa ingredients; 

  • 1 tsp cumin seeds 
  • 3 handfuls coriander leaves 
  • Juice of 1/2 lime 
  • 1 tbsp extra virgin olive oil 
  • Chili flakes to taste 
  • 1 tsp salt

For the salad; 

  • 1 can butterbeans drained 
  • 1 can chickpeas drained 
  • 4 tbsp toasted sunflower seeds 
  • Extra chilli flakes – optional 
  • 1 tsp sea salt 
  • Black pepper 
  • A drizzle of extra virgin olive oil 
  • Coriander 

Directions

To roast the veg; 
 
  1. Pre heat your oven to 180c 
     
  2. Chop the veg and add to a large baking tray, drizzle with olive oil and sprinkle with salt. 
     
  3. Roast for 30-40 minutes until soft and slightly charred. Remove from the oven. 
     
     
To make the salsa;
 
  1. At the same time add the veg for the  salsa to another tray and drizzle with olive oil and sprinkle with salt. 
     
  2. Roast for aprox 30 minutes. Set aside to cool a little. 
     
  3. Now add to a food processor with the remaining ingredients and blitz briefly until you can a chunky salsa. 
     
     
To compile; 
 
  1. Add the roast veg, beans, sunflower seeds to a large bowl. 
     
  2. Stir in the salsa. 
     
  3. Top with chilli flakes, salt, pepper, extra olive oil and coriander. 
     

12 Comments

  1. Courtney on June 4, 2019 at 9:49 pm

    How much lime juice?

    • Niki on June 6, 2019 at 9:22 am

      Hi Courtney
      Its 1/2 a lime.
      Love
      Niki x

  2. […] Roast cauliflower, fennel & white bean salad […]

  3. Céline Sylvain on July 13, 2019 at 3:38 am

    Hum!! It looks so good! I will try the recipe!

    • Niki on July 22, 2019 at 5:29 pm

      I hope you enjoyed Celine!
      Love
      Niki xx

  4. […] salad which sees the recipe swap the traditional condiment for a zingy tzatziki, and a ‘throw-everything-in’ zero waste roasted vegetable and bean salsa. With elderflower cupcakes with a tangy lemon frosting or a slice of raspberry Bakewell […]

  5. Emily on August 4, 2019 at 7:23 pm

    Made this tonight and ate it with some sourdough bread. It was beautiful 👌🏾

    • Niki on August 20, 2019 at 5:56 am

      Perfect! So happy you liked?
      Love
      Niki xx

  6. Amy on August 7, 2019 at 6:04 am

    For how many people is this recipe?
    Thank you

    • Niki on August 20, 2019 at 5:57 am

      Hi Amy
      2-4.
      Much love
      Niki xx

  7. Sabrina on August 31, 2019 at 10:34 pm

    Used your dukkah from your potato/pesto/dukkah recipe as a topping!! Yum!!

    • Niki on September 1, 2019 at 5:25 pm

      What a fantastic idea!!
      Need to add that as well 🙏🏻💗

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