Name: Winter salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 320g cauliflower broken into florets; 1 red pepper quartered, deseeded and sliced; 1 tbsp rapeseed oil; 1 red onion halved and thinly sliced; 1 large lemon zested and juiced; 15g raisins; 35g walnuts roughly chopped or broken into chunks; 1 red chilli deseeded and chopped; 15g dill chopped; 400g can butter beans; 1 garlic clove sliced; ½ tsp smoked paprika; ½ tbsp rapeseed oil

Winter salad with raisins, dill & walnuts on a plate

320g cauliflower
broken into florets
1 red pepper
quartered, deseeded and sliced
1 tbsp rapeseed oil
1 red onion
halved and thinly sliced
1 large lemon
zested and juiced
15g raisins
35g walnuts
roughly chopped or broken into chunks
1 red chilli
deseeded and chopped
15g dill
chopped

For the hummus

400g can butter beans
1 garlic clove
sliced
½ tsp smoked paprika
½ tbsp rapeseed oil

Method

step 1
Heat 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 2
Put 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 3
For 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 4
Spread 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.
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