Cauliflower_Kidney_Bean_and_Feta_Salad.md

Cauliflower, Kidney Bean and Feta Salad

4 servings

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Dressing

• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Salad

• 3 tablespoons olive oil
• 1 medium head of cauliflower,
• 1 (15-ounce) can kidney beans
• 2 large heads of Belgian endive
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 150 g crumbled feta cheese
• 1 cup coarsely chopped walnuts

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Preheat oven to 200°C.

Trim cauliflower and cut into small florets. Toss cauliflower florets with the olive oil for the salad and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.

While cauliflower is roasting, combine remaining olive oil and minced rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Trim endive, halvelengthwise, then thinly slice crosswise. Drain kidney beans. Finely chop chives and parsley. Crumble feta cheese and coarsly chop walnuts.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl, then whisk in rosemary oil. Combine roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts; toss. Mix in cheese. Add dressing and toss to coat. Season salad with salt and pepper.