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:
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
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.
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,