Roasted cauliflower and broad bean salad with pomegranate

​In the words of Bart Simpson, “you don’t win friends with salad! You don’t win friends with salad! You don’t win friends with salad!”

Surely I’m not the only person who sings that song whenever anyone asks if I’d like salad?!

It’s not that I don’t like salad. It’s just that I don’t like boring salad. I mean a bag of iceberg lettuce, a week-old tomato and a bit of cucumber hardly captures the imagination. 

There are some salads I love, and generally they’re the ones with plenty of flavour and a variety of textures. This roasted cauliflower and broad bean salad with pomegranate ticks both the flavour and texture boxes.

This recipe is courtesy of the Savage Salads cookbook, a real source of inspiration that proves salads aren’t just for summer. Davide and Kristina believe that ‘salads should taste amazing, look beautiful and leave you full’, a statement I heartily support. 

I adapted their salad slightly as I didn’t have any bread in the house, so it’s perfect for anyone who follows a gluten-free diet.

Roasted cauliflower and broad bean salad recipe

Ingredients 

  • Tin of butter beans
  • One cauliflower 
  • Olive oil
  • Zest and juice of one lemon
  • One pomegranate
  • Fresh parsley  (although dried parsley will do if you’re desperate)
  • Salt and black pepper

    Method

    • Cut the cauliflower into florets, drizzle with oil and roast for 30-40 minutes. Allow to cool.
    • Empty your tin of beans into a saucepan and heat gently for five minutes, stirring frequently.
    • Rinse beans under cold running water.
    • Mix the cooled butter beans with the cooled cauliflower and pomegranate seeds.
    • Dress with olive oil, grated lemon zest and lemon juice.
    • Season with salt and pepper and then add the chopped parsley. 

    Enjoy!

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