Feast Norfolk Magazine
Featured in Feast 44 – March 2020
SERVES TWO
INGREDIENTS
½ a large head of cauliflower, broken into florets
150g of on the vine tomatoes
1 x 400g tin of butter beans
1tbsp of lemon juice
Large handfuls of spinach, chopped
1tsp of Ras el hanout spice
150g of tomatoes
2 cloves of garlic, crushed
Large handful of fresh basil
2-3tbsp of lemon juice
½ tsp of Ras el hanout spice
Method
Preheat oven to 180°C. Line a large baking tray with parchment. Add the fennel and cauliflower florets, add 1tbsp of lemon juice, stir to coat then sprinkle over 1tsp of the Ras el hanout spice. Stir to coat. Bake in the oven for 25-30 minutes, until cauliflower starts to soften and is slightly charred. In another baking tray, add the red onions, tomatoes, garlic, and 1tbsp of lemon juice from the salsa ingredients and then roast for 20-25 minutes until the tomatoes pop and the onions are soft. Once cooked, place this in a food processor, along with the remainder of the lemon juice, basil and ½tsp of the Ras el hanout spice from the salsa ingredients. Pulse to make a chunky salsa. Pour this into a pan and gently heat. To the pan of salsa, add the chopped spinach and cook until it wilts down. Stir in all the other ingredients, roasted fennel, roasted cauliflower and butter beans. Serve warm, topped with torn basil leaves as a light lunch with toasted bread or as a delicious side dish.
