
A vibrant and nourishing winter salad featuring tender roasted vegetables served over a creamy, homemade butter bean hummus. Topped with crunchy walnuts, sweet raisins, and fresh dill, it's a perfect healthy lunch or light dinner option.
Preheat your oven to 200°C (180°C fan/gas 6). Place the cauliflower florets and sliced peppers in a roasting tin, rub with 1/2 tbsp of rapeseed oil, and roast for 30 minutes until the vegetables are tender and slightly charred.
While the vegetables are roasting, place the sliced red onion in a bowl with all but 1 tbsp of the lemon juice. Use your hands to massage and 'scrunch' the onions to soften them. Mix in the raisins, walnuts, and chopped red chili, then set the mixture aside to marinate.
Prepare the hummus by draining the butter beans, making sure to reserve the liquid from the can. Place the beans into a food processor along with the sliced garlic, smoked paprika, the remaining 1/2 tbsp of oil, and the reserved 1 tbsp of lemon juice. Add 2 tbsp of the reserved bean liquid and blend until the mixture is completely smooth.
To serve, spread the creamy butter bean hummus across two plates. Toss the roasted vegetables with the marinated onion mixture, half of the lemon zest, and the chopped dill. Spoon the salad over the hummus and garnish with the remaining lemon zest.
For an even creamier hummus, you can remove the skins from the butter beans before blending. If you prefer a bit more crunch, toast the walnuts in a dry pan for 2-3 minutes before adding them to the onion mixture. This dish stores well in the fridge for up to 2 days, though it is best served at room temperature.




