The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ras El Hanout Roasted Cauliflower, Beets & Blood Orange Salad
Roasted chickpeas, beets, green beans red onion. crunchy salty pistachios
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 200g raw beetroot (use half)
- 20g pistachios (use half) (Nuts)
- 1 tbsp apple cider vinegar (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 blood orange (use half)
- 1 tbsp maple syrup (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion (use half)
- 1 cauliflower (use half)
- 80g green beans (use half)
- 1 tbsp ras el hanout-style seasoning (use half) (Ginger, Black Pepper, Salt, Turmeric, Lavender Flowers, Cardamom, Mace, Pimento, Fennel, Chilli, Cinnamon)
Nutritional Information
Calories: 547
Protein: 18g
Carbs: 38g
Fat: 28g
Ingredients
- 1 cauliflower
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 80g green beans
- 2 tsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 1 tbsp apple cider vinegar
- 1 onion
- 230g chickpeas (Chickpeas, water, salt)
- 1 tbsp maple syrup
- 200g raw beetroot
- 20g pistachios (Nuts)
- 1 blood orange
Nutritional Information
Calories: 540
Protein: 18g
Carbs: 36g
Fat: 28g
Ras El Hanout Roasted Cauliflower, Beets & Blood Orange Salad
Roasted chickpeas, beets, green beans red onion. crunchy salty pistachios
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Trim and peel the beetroot then cut into 1cm thick wedges. Cut the cauliflower into small florets. Peel and cut the onion into 6 wedges. Keeping the beetroot separate, place all on a lined large baking tray, season generously with sea salt and toss with 1 tbsp oil. Cook for 15 mins.
- Meanwhile, drain and rinse the chickpeas. Trim the green beans. Peel and remove all pith from the orange, slice into thin discs then cut each disc in half. Roughly chop the pistachios.
- After 15 mins of cooking the veg, add the chickpeas and green beans to the tray. Toss all the veg in the maple syrup, ras el hanout, garlic herb paste and another 1 tbsp oil. Cook for a final 12-15mins, turning once, until all the veg is soft and golden.
- Heat a small frying pan with 1 tsp oil on medium-high heat. Add the pistachios and a pinch of sea salt. Toast for 2-3 mins, stirring often, until golden.
- When the veg is cooked sprinkle over the apple cider vinegar, toss gently, then serve on plates. Place the orange on top and sprinkle with pistachios.
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