Nourishing and substantial, this salad goes with literally everything. Try it alongside a roast chicken or take it to your next bring-‘n-braai. It can even be the star of the show with thick slices of warm bread and butter.
Simple enough to throw together on a whim, subbing ingredients in and out depending on what you have to hand, we guarantee you’ll have this salad on repeat.
So ready for more no-fuss meal ideas 😉
1 cauliflower, cut into florets
1 broccoli, cut into florets
1 tin butter beans, drained and rinsed
1 cup frozen peas
Pickled red onion
Pesto Princess Hummus, Pesto Princess Hummus with Coriander & Chilli, and Pesto Princess Hummus with Harissa Paste
For the pickled red onions
½ red onion, finely sliced
125 ml white wine vinegar
1½ tsp salt
1 tsp castor sugar
1. Preheat the oven to 180°C.
2. Combine the cauliflower and broccoli florets, beans and peas in a roasting dish. Drizzle with olive oil and season well. Roast for between 15 and 20 minutes.
3. For the pickled red onions, combine the salt, sugar and vinegar and whisk until the salt has dissolved. Pour this liquid over the onions and cover until required. You can make these anytime and keep them in the fridge
4. Remove the roasted veggies from the oven, top with pickled red onions and crumbled feta and served with dollops of each flavour of Pesto Princess Hummus.
Photography, Recipes and Styling by Michelle Parkin.