Roasted Cauliflower & Pepper Salad with Butter Bean Hummus

Name: Roasted Cauliflower & Pepper Salad with Butter Bean Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 400 g butter beans; 320 g cauliflower broken into florets; 1 piece red pepper, sliced; 35 g walnuts roughly chopped or broken into chunks; 1 tbsp rapeseed oil; 1 piece red onion, halved and thinly sliced; 1 piece large lemon, zested and juiced; 15 g raisins; 15 g dill, chopped; 1 piece red chilli, deseeded and chopped; 1 clove garlic cloves, sliced; 1/2 tsp smoked paprika

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.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

butter beans
400 g
cauliflower broken into florets
320 g
red pepper, sliced
1 piece
walnuts roughly chopped or broken into chunks
35 g
rapeseed oil
1 tbsp
red onion, halved and thinly sliced
1 piece
large lemon, zested and juiced
1 piece
raisins
15 g
dill, chopped
15 g
red chilli, deseeded and chopped
1 piece
garlic cloves, sliced
1 clove
smoked paprika
0.5 tsp

Step-by-Step Instructions

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.