Winter Roots Panzanella
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 7 oz cauliflower florets
- ⅔ tin cannellini beans
- 100g broccoli
- 2 carrots
- 2 parsnips
- 2 handfuls of kale
- 1 tablespoon olive oil
- 1 tablespoon garlic flakes
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 160°C fan / 180°C.
Step 2
Place the cauliflower, cannellini beans, broccoli, carrots, parsnips and kale in a bowl and toss with the olive oil, garlic flakes, turmeric, curry powder and season with salt and pepper. Place on a baking tray and cover tightly with foil.
Step 3
Place into the preheated oven and bake for 15 minutes with the foil on, then remove to toss and cook for a further 15 minutes. Doing this ensures that the vegetables cook fully and also get nice and crispy.
Step 4
While the vegetables are cooking make the creamy tahini cashew sauce by mixing all ingredients together in a bowl.
Step 5
Lightly brush a piece of sourdough bread with olive oil and place in a frying pan over high heat. Grill quickly on each side until golden brown and crispy.
Step 6
Place half the vegetables from the tray into a bowl and drizzle with creamy tahini cashew dressing. Garnish with pickled pinks and seaweed seeds, and serve with grilled bread. (Reserve the other half of the vegetables for lunch the following day).
Step 7
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