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.

Ingredients

  • 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


Method

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).

Join the conversation! 1 Comment

  1. This looks so good! I feel healthy just looking at it.

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Category

Dinner, Lunch, Lunchbox, Salads, Sides, Vegetables, Vegetarian

Tags

, , , , ,