Name: Roasted cauliflower salad with pumpkin and butter bean hummus sprinkled with dukkah
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 800 g cauliflower cut into florets; 500 g pumpkin cubed; olive oil; 3 garlic cloves crushed; 1 tin butter beans drained and rinsed; 1 tsp ground cumin; 1 lemon juiced; 1 tsp sesame oil; smoked Maldon salt; freshly ground black pepper; dukkah; 1 tbsp balsamic vinegar; 1 glug olive oil; 1 tbsp fresh lemon juice; 1 handful fresh Italian parsley chopped

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Ingredients (15)

ROASTED VEG

800 g	cauliflower — cut into florets
500 g	pumpkin — cubed
	olive oil
3	garlic cloves — crushed
1 tin	butter beans — drained and rinsed
1 tsp	ground cumin
1	lemon — juiced
1 tsp	sesame oil
	smoked Maldon salt
	freshly ground black pepper
	dukkah

DRESSING

1 tbsp	balsamic vinegar
1 glug	olive oil
1 tbsp	fresh lemon juice
1 handful	fresh Italian parsley — chopped

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Method:

Preheat the oven to 180⁰C.

Combine cauliflower, salt, pepper and olive oil then spread on a lined baking tray. The cauliflower takes about 20 minutes – it should be nicely browned, not charred.

When the cauliflower is ready, allow it to cool.

Spread the pumpkin on another lined baking tray and pop it into the oven. Roast the pumpkin until soft, about 40-50 minutes.

While the veggies are in the oven, get on with making the hummus.

In a food processor, combine the butter beans, garlic, salt, pepper, cumin, sesame oil and lemon juice and have it ready for the roasted pumpkin.

When the pumpkin is roasted, add it to the processor and blend until smooth or as chunky as your prefer. Check for seasoning.

Combine the dressing ingredients with the cooled roasted cauliflower.

Spread the hummus onto your plate, top with roasted cauliflower, sprinkle with dukkah from a dizzy height and make sure this side dish is seated right next to you on the table!

Reprinted with permission from Apriena Jugoo Pummer. Follow on Instagram for more amazing recipes.