Winter salad with raisins, dill & walnuts
Make the most of cauliflower in this wonderful winter salad with raisins, dill and walnuts and a homemade hummus made from butter beans and smoked paprika
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 320g cauliflower, broken into florets
- 1red pepper, quartered, deseeded and sliced
- 1tbsp rapeseed oil
- 1red onion, halved and thinly sliced
- 1large lemon, zested and juiced
- 15g raisins
- 35g walnuts, roughly chopped or broken into chunks
- 1red chilli, deseeded and chopped
- 15g dill, chopped
- 400g can butter beans
- 1garlic clove, sliced
- ½tsp smoked paprika
- ½tbsp rapeseed oil
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Rub the cauliflower and pepper all over with 1/2 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.