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
320g cauliflower, broken into florets1 red pepper, quartered, deseeded and sliced1 tbsp rapeseed oil1 red onion, halved and thinly sliced1 large lemon, zested and juiced15g raisins35g walnuts, roughly chopped or broken into chunks1 red chilli, deseeded and chopped15g dill, chopped
STEP 1Heat 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.STEP 2Put 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.STEP 3For 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.STEP 4Spread 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. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
