Unusual and easy to make, this warm salad is Angela Nicolettou's answer to adding broad beans to your diet.
Cauliflower with broad beans
500g broad beans (in pods)
¼ cup mixed chopped herbs (parsley, coriander, dill)
½ tsp chilli flakes (or more if desired)
½ tsp turmeric
1 tsp fennel seeds
1 tbs pepita seeds
¼ cup extra virgin olive oil
Heat oven to 200C and bring a small pot of water to the boil.
Pod broad beans, add to the boiling water and cook for 2 min. Drain and when cool enough to handle, remove outer skins of the large beans. Set beans aside until needed.
Cut the cauliflower into florets and slice the onions. Add the cauliflower, onions, turmeric, chilli, fennel seeds, olive oil and salt and pepper and mix well. Add ¼ cup water and bake until the vegetables beginning to caramelise (about 30 min).
Remove from oven and add the broad beans. Mix well and sprinkle with the pepita seeds. Return to the oven for a further 5 mins. Serve with a scattering of fresh herbs and a drizzle of olive oil.