insideKENT Magazine Issue 100 - August 2020 | Page 33

FOOD+DRINK
PACK UP A PICNIC
NO LONGER THE REALM OF A SAND-FILLED SARNIE, ELEVATE YOUR PICNIC
PLANS WITH THESE SIMPLE, YET UTTERLY DELICIOUS RECIPES, PERFECT FOR
AL FRESCO SUN-SOAKED SHARING
Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad
Recipe by rebelrecipes.com
Serves: 2-4
Prep time: 20 minutes
Cook time: 1 hour
Ingredients:
• 1 medium cauliflower chopped
roughly
• 1 courgette sliced
• 2 tbsp olive oil
• Big pinch sea salt
• 1 tin butter beans, drained
For the wild garlic pesto option:
• 100g wild garlic
• 75g toasted hazelnuts
• 2 tbsp nutritional yeast
• 4 tbsp extra virgin olive oil
• Big pinch sea salt
• Juice 1 lemon
To make the basil pesto option:
• 4 tbsp pine nuts, toasted
• 3 big handfuls of basil
• 3 tbsp nutritional yeast
• ½ tsp sea salt
• 3 tbsp extra virgin olive oil
• ½ lemon juice
• 1 clove garlic
• 50ml water
For the topping:
• 3 tbsp hazelnuts, toasted and
crushed a little
• Drizzle extra virgin olive oil
• Pinch sea salt
• Fresh herbs
Method:
1. Preheat oven to 180°C.
2. Cut cauliflower into florets and
chop the courgette.
3. Add veg to a large roasting
pan with the olive oil and salt.
Roast for 20 minutes, then turn.
Continue to roast for a further 20
minutes or until the veg is cooked
and golden brown. Remove from
the oven and allow to cool.
4. Make your desired pesto by
blitzing all the ingredients in a food
processor until you get a paste.
5. To serve, toss the roast veg and
butterbeans in 3-4 tbsp pesto
(or more if desired). Top with
toasted hazelnuts, salt, fresh
herbs and a drizzle of olive oil.
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