Roast Cauliflower, Courgette & Bean Salad with Wild Garlic Pesto
This vibrant salad combines roasted cauliflower and courgette (zucchini) with creamy white beans, all tossed in a punchy wild garlic pesto. It’s protein-rich, gut-friendly, and perfect as a light main or side.
⏱ Time
Prep: 15 minutes
Roast: 25–30 minutes
Total: 40–45 minutes
Ingredients
For the salad:
1 small cauliflower, cut into florets
2 medium courgettes (zucchini), sliced into half-moons
1 can (400g) cannellini beans (or butter beans), drained & rinsed
2 tbsp olive oil
Salt & black pepper, to taste
1 tbsp lemon juice
For the wild garlic pesto:
50 g wild garlic leaves (or use baby spinach + 1 clove garlic if unavailable)
30 g toasted pine nuts (or walnuts/almonds)
40 g Parmesan cheese (or nutritional yeast for vegan)
100 ml extra virgin olive oil
Juice of ½ lemon
Salt & pepper, to taste
Instructions
1. Roast the vegetables
Preheat oven to 200°C (400°F).
Toss cauliflower and courgette with olive oil, salt, and pepper.
Spread on a baking tray and roast 25–30 minutes, flipping halfway, until golden and tender.
2. Make the pesto
In a food processor, blitz wild garlic, nuts, Parmesan, lemon juice, and seasoning.
With the motor running, slowly add olive oil until smooth and creamy.
3. Assemble the salad
In a large bowl, combine roasted cauliflower, courgette, and beans.
Toss gently with 2–3 tbsp of wild garlic pesto (add more if you like it punchy).
Finish with a squeeze of lemon juice and a drizzle of olive oil.
4. Serve
Enjoy warm or at room temperature, topped with extra Parmesan shavings or toasted seeds for crunch.
Notes & Tips
Swap beans for chickpeas or lentils if preferred.
Add roasted cherry tomatoes for a pop of sweetness.
Keeps well in the fridge for up to 2 days — great for meal prep.
If wild garlic is out of season, use basil or rocket for the pesto base.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
Yes — replace Parmesan with nutritional yeast and use vegan pesto.
Q: Is it good for gut health?
Yes — beans provide fiber, and roasted veggies are easy on digestion.
Q: Can I serve it cold?
Absolutely, it’s delicious chilled as a hearty salad.
Nutrition information
Calories: 350
Protein: 13 g
Carbs: 28 g
Fiber: 10 g
Fat: 20 g
Rich in vitamin C, folate, and plant protein