Go Back
roast-cauliflower-fennel-and-white-bean-salad-with-roast-tomato-salsa 1a

Roast Cauliflower, Fennel and White Bean Salad with Roast Tomato Salsa

A beautiful and fresh salad of roast cauliflower, fennel and white beans with a roast tomato salsa. Perfect for lunches, picnics or eating alfresco.
Prep time: 30 minutes
Cook time: 45 minutes
2-4 servings
5 from 5 votes

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

  • 300 g 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 of 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 butter beans 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

Instructions

To roast the veg

  • 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.

To make the salsa

  • 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 can a chunky salsa.

To compile

  • Add the roast veg, beans, sunflower seeds to a large bowl.
  • Stir in the salsa.
  • Top with chilli flakes, salt, pepper, extra olive oil and coriander.
Print Recipe Pin Recipe Share on Facebook
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.