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.
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.
Notes
2-4 servings