Cauliflower and butter bean balls with seeded cavolo nero salad
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.