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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
mins
Cook time:
45
minutes
mins
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.
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