Turmeric Roasted Cauliflower, Sprout and Butterbean Salad
Eating foods the are in season helps to reduce food miles and increase nutrient intake. Tahini is made from sesame seeds, which are rich in calcium and magnesium, and make a delicious creamy dressing.
- 1 medium cauliflower, trimmed and sliced
- 12 brussel sprouts, trimmed and halved
- 1 red onion, peeled and cut into wedges
- ½ tbsp olive oil
- ½ tsp turmeric
- ½ tsp cumin seeds
- 1 tbsp tahini
- ½ juice of a lime
- 1 tbsp extra virgin olive oil
- ½ tsp maple syrup
- 400 g can butterbeans, drained
- 100 g cherry tomatoes, halved
- 25 g cashew nuts
- 40 g watercress
- Preheat the oven to 200°C, 180°C fan, gas mark 6
- Place the slices (and other broken bits) of the cauliflower into a roasting tin with the sprouts and red onion and sprinkle over the olive oil, turmeric and cumin seeds. Roast for 12-15 minutes until tender, turning once during cooking.
- Meanwhile, make the dressing by whisking together the tahini, lime juice, extra virgin olive oil and maple syrup. Add a little water to loosen and season to taste.
- When the cauliflower is cooked, remove from the oven and toss with the butterbeans, tomatoes and cashews and serve on a bed of watercress, drizzled with the dressing.
Recipe courtesy of Joy Skipper, Registered Nutritionist, Consultant and Food Health Writer (www.joyskipper.co.uk)