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
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 onion
- 2 tbsp maple syrup
- 1 cauliflower
- 500g pre-cooked beetroot
- 160g green beans
- 20g pistachios (Nuts)
- 2 blood orange
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 2 tbsp apple cider vinegar
- 460g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 445
Protein: 16g
Carbs: 31g
Fat: 19g
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 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 1/2 lined large baking trays, season generously with sea salt and toss with 2 tbsp oil. Cook for 15 mins.
- Meanwhile, drain and rinse the chickpeas. Trim the green beans. Peel and remove all pith from the oranges, slice into thin discs then cut each disc in half. Roughly chop the pistachios.
- After 15 mins of cooking the veg, place the chickpeas and green beans onto another lined baking tray. Season with sea salt and drizzle with 2 tsp oil. Divide the maple syrup, ras el hanout and garlic herb paste between the two trays of veg and toss well. Cook both for a final 12-15 mins, 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 the apple cider vinegar over both trays, toss gently, then serve on plates. Place the orange on top and sprinkle with pistachios.
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