Make the most of cauliflower in this wonderful winter salad with raisins, dill and walnuts, and a homemade butter bean and smoked paprika hummus
- Prep:15 mins
- Serves 2
Nutrition per serving
- kcal 443
- fat 23g
- saturates 2g
- carbs 37g
- sugars 0g
- fibre 16g
- protein 17g
- salt 0.06g
- 320g cauliflower, broken into florets
- 1 red pepper, quartered, deseeded and sliced
- 1 tbsp rapeseed oil
- 1 red onion, halved and thinly sliced
- 1 large lemon, zested and juiced
- 15g raisins
- 35g walnuts, roughly chopped or broken into chunks
- 1 red chilli, deseeded and chopped
- 15g dill, chopped
- 400g can butter beans
- 1 garlic clove, sliced
- ½ tsp smoked paprika
- ½ tbsp rapeseed oil
Heat the oven to 200C/180C fan/gas 6. Rub the cauliflower and pepper all over with ½ tbsp of the oil, and roast in a medium roasting tin for 30 mins until tender.
Put the onion and all but 1 tbsp of the lemon juice in a non-reactive bowl, and scrunch together using your hands to start softening the onions. Add the raisins, walnuts and chilli, then set aside.
For the hummus, drain the beans, reserving the liquid from the can. Tip the beans into a food processor with the garlic, paprika, oil and the reserved lemon juice. Add 2 tbsp of the reserved bean liquid, and blitz until smooth.
Spread the hummus over two plates. Toss the roasted veg with the onions, remaining oil, half the lemon zest and the dill. Spoon over the hummus and scatter with the remaining zest.
This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.