Roasted Summer Vegetable and White Bean Salad

After all these days eating out, my belly needed something healthy, satisfying and delicious.  Ta-da!  Here is the perfect salad to satiate your hunger and make you feel oh-so-good about eating.

It’s so easy to make, and quick too if you buy the beans already cooked.  I love the markets here in Barcelona, because there are these lovely ladies that all they do is cook legumes so you won’t have to.  I could kiss them.  And they are always perfectly done, never too mushy, always fork tender.

Adding a little lemon-dill vinaigrette for that summer zing, and you’re done.  It’s a one plate meal that your taste buds will love and your waistline will thank you for.

So here’s what you’re going to need:

Serves 4

6 or 7 medium broccoli florets

6 or 7 medium cauliflower florets

A handful and a half of cherry tomatoes

1 large yellow pepper (or orange, or red, whatever tickles your fancy) cut in half and ribs and seeds removed

1 red onion, thickly sliced

Olive oil, for drizzling over the veggies

Salt and Pepper to taste

250g of white beans

1 large bunch of dill, chopped

1/4 cup extra virgin olive oil

Juice from one lemon

Sea salt

 

Pre-heat your oven to 375 degrees.  Place all your veggies (minus the beans) onto an oven sheet, drizzle with a little olive oil and salt and pepper to taste.  Roast for 10-15 minutes, until they are nicely browned and fragrant.

Let cool a few minutes before chopping the peppers.

In the meantime, make your vinaigrette with the extra virgin olive oil, dill and lemon juice.  In a large bowl, toss the vegetables with the beans and dressing.  Sprinkle with sea salt.

And voilà!  You have your meal!

From my kitchen to yours,

Carla