Cau­li­flower and but­ter bean balls with seeded cavolo nero salad

donna hay - Fresh + Light - - Fresh On Trend -

300g cau­li­flower flo­rets

½ cup flat-leaf pars­ley leaves

400g can but­ter (lima) beans, drained and rinsed ¼ cup (35g) sunflower seeds

80g feta, crum­bled, plus ex­tra to serve

1 car­rot (140g), peeled and grated sea salt and cracked black pep­per

Light and nutty, with a lit­tle tang thanks to the feta, th­ese cau­li­flower balls are vi­ta­min-rich and full of flavour . Served on a bed of ten­der, ink-green cavolo nero ( per­fect for an iron boost), it’s fin­ished with a nu­tri­tious sprin­kling of seeds and cur­rants – they bring es­sen­tial vi­ta­mins and min­er­als to the party, as well as a lit­tle sweet­ness and crunch.

cavolo nero seeded salad

¼ cup (90g) honey

¼ cup (60ml) ap­ple cider vine­gar 1 tea­spoon dried chilli flakes

2 ta­ble­spoons ex­tra vir­gin olive oil 300g cavolo nero ( Tus­can kale), trimmed ½ cup (70g) sunflower seeds

½ cup (100g) pepi­tas (pump­kin seeds) ⅓ cup (60g) cur­rants Pre­heat oven to 180°C (350°F). Place the cau­li­flower, pars­ley and beans in a food pro­ces­sor and process un­til the mix­ture comes to­gether. Place in a large bowl and add the sunflower seeds, feta and car­rot. Stir to com­bine. Roll ta­ble­spoons of the mix­ture into balls and set aside on a large oven tray lined with non-stick bak­ing pa­per. Cook for 25 min­utes or un­til golden.

To make the seeded salad, place the honey, vine­gar, chilli and half the oil in a bowl. Whisk to com­bine. Heat the re­main­ing oil in a large fry­ing pan over high heat and cook the cavolo nero, in batches, for 1–2 min­utes. Re­move from the pan and set aside. Add the sunflower seeds, pepi­tas and cur­rants to the pan and cook, stir­ring, for 2 min­utes. Add half the dress­ing, toss to com­bine and re­move from the heat.

Di­vide the cavolo nero and cau­li­flower balls be­tween plates. Top with the seed mix­ture and ex­tra feta. Driz­zle over re­main­ing dress­ing, salt and pep­per to serve. SERVES 4.

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