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Roasted cauliflower & bean salad with almond dressing
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Serves: 6 as a side
1 head cauliflower, broken into florets
1 red onion, sliced
1 tbsp light olive oil
1 tsp cumin seeds
Pinch chilli flakes
Zest of 1 lemon
200g pack Waitrose Trimmed Green Beans
3 tbsp Filippo Berio Extra Virgin Olive Oil
1 tbsp red wine vinegar
1 clove garlic, crushed
2 tbsp flaked almonds
1 small pomegranate, seeds only
1 tbsp chopped fresh parsley
1. Preheat the oven to 200°C, gas mark 6. Toss the cauliflower and red onion with the light olive oil, cumin, chilli and lemon zest, then tip the mixture onto a baking tray. Roast for 30 minutes, turning regularly.
2. Meanwhile, blanch the green beans in a pan of boiling, salted water for 3-4 minutes. Drain and refresh under cold running water. In a small pan, warm the extra virgin olive oil, red wine vinegar, garlic, flaked almonds and seasoning.
3. Mix the beans with the cauliflower and arrange on a serving platter. Drizzle with the warm dressing and scatter over the pomegranate seeds and chopped parsley.
Typical values per serving: