Za’atar, a specialist Middle Eastern spice, lends roasted cauliflower a rich, earthy kick. A blend of sesame seeds, cumin, sumac and dried oregano; it adds real depth of flavour and balances well with nutty artichoke hearts.
Recipe for two people, halve the ingredients for one person
518 calories • 49g carbs • 26g fat • 22g protein
Allergens: Celery, Sesame
100g artichoke hearts
120g heritage cherry tomatoes
1 red onion
1 roasted red pepper
240g butter beans (drained)
2 tbsp oil
2 tbsp tahini
2 tbsp za'atar
40g mixed salad leaves
Large handful of flat-leaf parsley
1. Preheat the oven to 200C / gas mark 6.
2. Cut the onion into bite-sized pieces. Cut the end off the cauliflower, remove the leaves and cut into small florets (around 3cm wide). Toss the cauliflower florets with the za'atar, 1 tbsp oil and a pinch of sea salt. Place on a large baking tray alongside the whole heritage cherry tomatoes and the chopped onion, drizzled with 1/2 tbsp oil. Place in the oven for 20 mins until softened and turning golden.
3. Meanwhile, drain and rinse the butter beans. Slice the artichokes into quarters and thinly slice the roasted pepper.
4. To make the tahini herb sauce; finely chop the parsley leaves. Place the chopped parsley in a bowl with the tahini, the juice from half of the lemon and 1-2 tbsps cold water to make a smooth sauce.
5. Heat a frying pan on a medium heat with 1/2 tbsp oil and add the beans, red pepper and artichokes, turn down the heat and cook gently for 5 mins until the beans have heated through. Season with sea salt and black pepper, then stir in the roasted red onion and heritage cherry tomatoes.
6. Place the mixed salad leaves on two warm plates, spoon over the bean mix, and top with the roasted cauliflower. Drizzle over the tahini herb sauce.
Chef's tip: Reserve the cauliflower leaves and sauté for 3-4 mins for a tasty addition to the dish.