Nutrition and extra info
Nutrition: Per serving (8)
Ingredients
Cauliflower
coll-ee-fl-ow-ah
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
For the dressing
Capers
kay-per
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Method
Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.
While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.
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