Recipe Box: https://the-food-garden.myshopify.com/a/bundles/recipe-box:-roast-cauliflower,-fennel-and-white-bean-salad-with-roast-tomato-salsa-105qFor 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;300g cherry tomatoes 1 red onion sliced 4 cloves garlic, peeled1 tbsp olive oil Pinch sea saltOther salsa ingredients; 1 tsp cumin seeds 3 handfuls coriander leaves Juice of 1/2 lime 1 tbsp extra virgin olive oil Chili flakes to taste 1 tsp saltFor the salad; 1 can butterbeans 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 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;At the same time 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.
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