Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad | Rebel Recipes (2024)

A gloriously green roast cauliflower, courgette, wild garlic pesto and butter bean salad – incredibly tasty and nourishing. You’ll love it.

I created this recipe a last week with the contents of my trusty Riverford box. It thrilled me to find some surprise wild garlic in there, so I had to make a recipe using it. I decided on the classic–pesto!

And what to pair it with? Roast cauliflower and courgette from the box and some chunky, creamy butter beans. A simple but lovely combination.

Of course, wild garlic is only around for a limited time, so I’ve included the recipe for my delicious basil pesto as well–just as delicious!

I absolutely adore roast cauliflower as it transformed the flavour into an altogether more nutty flavour through roasting.

Combine with the fresh courgette with white beans and pesto, it’s simple but super tasty. Top with some toasted hazelnuts for crunch and nuttiness.

You may have noticed that I’ve been creating content for the wonderful organic veg box at Riverford over the last few weeks. I’ve absolutely loved it, as it’s given me a weekly challenge to create delicious meals using the contents of the seasonal box.
A brilliant challenge for me, as there’s nothing I love better than making something tasty from fresh seasonal produce.

You can find the recipes here if you fancy checking them out..lots of deliciousness.
Have you tried wild garlic before?

Wild garlic is coming to the end of its season now (March until early May) but it’s such a treat when it appears.

It looks very elegant with its long pointy leaves and delicate white flowers and you can forage it yourself in woodlands–you’ll surely smell it too.

You can occasionally find it in supermarkets but with less access to forage or buy this year, I was happy to receive some in my organic box.

Ways to eat Wild Garlic;
It’s lovely chopped up in a salad or made into a pesto or salsa verde and used to top roast veg, pasta or risotto.

Swaps and tips
This recipe works with lots of veg and different pulses–feel free to swap;
I like; roast broccoli, aubergine and peppers. And absolutely any pulse or peas would be perfect in this dish.
I’ve used toasted hazelnuts, but walnuts, Dukkah or toasted seeds work really well.
Definitely add some crunch though it makes a big difference.
It’s also lovely with some fresh seasonal leaves folded though–rocket, watercress or pea shoots would be amazing.

Sending all the love, Niki xxx