Winter salad with raisins, dill & walnuts on a plate

Winter salad

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

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.6 out of 5.13 ratingsRate

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Make the most of cauliflower in this wonderful winter salad with raisins, dill and walnuts, and a homemade butter bean and smoked paprika hummus

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal443
fat23g
saturates2g
carbs37g
sugars19g
fibre16g

high
protein17g
salt0.06g

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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Recipe from Good Food magazine, January 2023

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A star rating of 4.6 out of 5.13 ratings

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