Winter salad

• cauliflower↗320g g

  broken into florets

• red pepper↗1

  quartered, deseeded and sliced

• rapeseed oil↗1 tbsp tbsp
• red onion↗1

  halved and thinly sliced

• large lemon↗1

  zested and juiced

• raisins↗15g g
• walnuts↗35g g

  roughly chopped or broken into chunks

• red chilli↗1

  deseeded and chopped

• dill↗15g g

  chopped

• can butter beans↗400g g
• garlic clove↗1

  sliced

• smoked paprika↗½ tsp tsp
• rapeseed oil↗½ tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Rub the cauliflower and pepper all over with ½ tbsp of the oil, and roast in a medium roasting tin for 30 mins until tender.

2. 2

   Put the onion and all but 1 tbsp of the lemon juice in a non-reactive bowl, and scrunch together using your hands to start softening the onions. Add the raisins, walnuts and chilli, then set aside.

3. 3

   For the hummus, drain the beans, reserving the liquid from the can. Tip the beans into a food processor with the garlic, paprika, oil and the reserved lemon juice. Add 2 tbsp of the reserved bean liquid, and blitz until smooth.

4. 4

   Spread the hummus over two plates. Toss the roasted veg with the onions, remaining oil, half the lemon zest and the dill. Spoon over the hummus and scatter with the remaining zest.Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.