Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad
A gloriously green roast cauliflower, courgette, wild garlic pesto and butter bean salad - incredibly tasty and nourishing. You’ll love it.
Prep time: 20 minutesmins
Cook time: 1 hourhr
2-4 servings
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Ingredients
For the roast veg
1medium cauliflower chopped roughly
1courgette sliced
2tbspolive oil
Big pinch sea salt
For the wild garlic pesto option
100gwild garlic
75gtoasted hazelnuts
2tbspnutritional yeast
4tbspextra virgin olive oil
Big pinch sea salt
Juice 1 lemon
For the basil pesto option
4tbsppine nuts toasted
3big handfuls basil
3tbspnutritional yeast
1/2tspsea salt
3tbspextra virgin olive oil
1/2lemon juice
1clovegarlic
50mlwater
1tin butter beans drained
For the toppings
3tbsphazelnuts toasted and crushed a little
Drizzle extra virgin olive oil
Pinchsea salt
Fresh herbs
Instructions
To roast the cauliflower & courgette
Pre heat your oven to 180c
Cut cauliflower up into florets and chop the courgette.
Add to a large roasting pan with the olive oil and salt. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool.
To make the pestos
Blitz until you get a paste.
To serve
Toss the roast veg and butter beans in 3-4 tbsp pesto (more if you want).