British Roasted Cauliflower and Butterbean Salad with Lemon

Shopping list

• 1 piece cauliflower — cut into medium florets

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• 400 g cooked butterbeans — drained, tinned is fine

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• 200 g cherry tomatoes — halved

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• 4 tbsp olive oil

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• 1 piece lemon — zest and juice

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• 1 clove garlic — crushed

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• 0.5 tsp ground cumin

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• 1 bunch fresh parsley — roughly chopped

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the cauliflower florets with 2 tablespoons of olive oil and the cumin on a large baking tray. Spread in a single layer and roast for 25– 30 minutes, turning halfway, until golden and tender.

3. 3

   Meanwhile, whisk together the remaining 2 tablespoons of olive oil, lemon zest, lemon juice, crushed garlic and a pinch of black pepper in a large bowl.

4. 4

   Add the roasted cauliflower, butterbeans, cherry tomatoes and parsley to the dressing. Toss gently to coat.

5. 5

   Serve warm or at room temperature.