We’ve written before about how a well-stocked pantry is crucial when you need to pull a healthy meal together quickly. The same goes for the freezer, as we were reminded this week when rummaging around for anything that could bring a lonely head of cauliflower and few leftover herbs to life.
Frozen broad beans were the saviour in this simple, healthy and last minute salad. They’re the perfect freezer staple – delicious eaten as a side, whizzed into a healthy dip or used to bulk up salads, stews or soups.
This recipe serves four people as a side.
- 1 head of cauliflower, broken into small florets and tossed in 1 tbsp olive oil
- 200g of frozen broad beans
- Handful of fresh mint and parsley finely chopped
- Handful of currants
- 2 tbsp of capers
- Extra virgin olive oil
- Juice of half a lemon
- Salt and pepper to taste
Preheat the oven to 200ºC (fan-forced). Roast the cauliflower for 30-40 minutes or until nicely browned all over. Cook the broad beans in boiling water for a few minutes until cooked then remove the tough outer shell. Once the cauliflower is cooked, toss with the shelled broad beans, herbs, currants, capers, lemon juice and a drizzle of olive oil. Add salt and pepper to taste then serve (we ate ours with falafel, hummus and Israeli couscous).