Roasted Cauliflower, Sweet Pepper, Harissa, Butter Bean Salad
East to make delicious salad recipe with a peppery, garlicky and smoky chili flavour from the harissa.
Rich in protein, vitamins, minerals and gut friendly fibre.
Serves 4
Takes 30 minutes
Ingredients
- 400g butter beans
- 1 medium cauliflower
- 1 aubergine diced
- 1/8 small white cabbage shredded
- small wedge celeriac grated
- 1/2 mixed sweet pepper
- 2tbs pre roasted peppers
- 1tbs very finely sliced red onion
- 2tbs chopped fresh parsley
- 1 small red chilli very finely sliced
- wedge squeezed lemon juice
- lug olive oil
- 30ml extra virgin olive oil
- 10ml white wine vinegar
- 1tsp honey
- 2tbs harissa paste
- bunch mixed leaves
- sea salt & black pepper
Method
Pre heat the oven to 200°C or 390 °F
Prepare the cauliflower, cut into florets and dice the aubergine.
Place a good lug of olive oil into a mixing bowl.
Add the cauliflower, aubergine sea salt and pepper, then stir until the florets and aubergine are coated in the olive oil. Lay the vegetables out onto a baking tray and place into the oven. Allow to cook for approx. 10 to 15 minutes, then turn and cook until charred,
Remove the cauliflower and aubergine from the oven and sit to one side to cool.
In the meantime, put the extra virgin olive oil, white wine vinegar, honey and harissa paste into a large mixing bowl and stir well.
Finely shred the white cabbage, then add to the bowl.
Grate the celeriac, then add to the bowl.
Finely slice the sweet pepper, chili and onion, then add to the bowl.
Cut the pre-cooked peppers into cm pieces then add to the bowl.
Add the cauliflower, aubergine, butter beans, parsley and a squeeze of lemon into the bowl then stir all of the ingredients together, coating with the dressing.
Add sea salt & black pepper to your own taste.
To Serve
Serve with mixed salad leaves.
Tips
This wonderful salad is perfect for a packed lunch box.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.