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For the dressing

Nutrition: Per serving (8)

  • kcal290
  • fat18g
  • saturates1g
  • carbs23g
  • sugars7g
  • fibre7g
  • protein5g
  • salt0.3g
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.

  • step 2

    While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.

  • step 3

    To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.

RECIPE TIPS
SERVE AS A SIDE

The roast vegetables and dressing make an excellent spring side dish and sauce as part of a weekend roast, or served at a barbecue.

Recipe from Good Food magazine, May 2019

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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.7 ratings

Spagbowl

I was unable to buy carrots with their tops so I made the pesto without them and reduced the oil. Absolutely delicious!

MrsShiach

We love this! This has become a favourite in our household over the last year or so. It’s healthy, cheap, tasty, easy, suitable to cook ahead, scales up (40 served easily), vegan and gluten free!

I’ve used spelt and barley successfully and adapted the pesto top depending on leaves available.

PaperCook

A star rating of 5 out of 5.

I've been trying recipes with new ingredients as a new year's resolution. And this tasted so much better than I was expecting it to. I used spelt, as the supermarket was out of barley. No-one in our house missed the meat. Will definitely make again.

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