Roast Cauliflower, Fennel and White Bean Salad with Roast Tomato Salsa

For 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, peeled
1 tbsp olive oil
Pinch sea salt

Other 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 salt

For the salad;
1 can butter beans drained
1 can chickpeas drained
4 tbsp toasted sunflower seeds
Extra chili flakes – optional
1 tsp sea salt
Black pepper
A drizzle of extra virgin olive oil
Coriander

To roast the veg;

Preheat 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 make a chunky salsa.

To compile;

Add the roast veg, beans, sunflower seeds to a large bowl.

Stir in the salsa.

Top with chili flakes, salt, pepper, extra olive oil and coriander.

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