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Roasted Vegetable and Bean Salad

Course Main Course, Salad
Cuisine Mediterranean
Keyword vegetarian
Total Time 1 hour
Servings 4
Author Christine Ma

Ingredients

Beans

  • 1 cup navy beans dried
  • 3 cups water
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 2 bay leaves

Roasted vegetables

  • ½ head cauliflower cut into ½ inch steaks
  • 1 head broccoli cut into ½ inch steaks
  • 1 bunch carrots about 8, halved lengthwise
  • 1 lb brussels sprouts trimmed and halved
  • 2 tablespoon olive oil
  • salt and pepper

Shallot vinaigrette

  • 3 large shallots finely chopped
  • ½ cup red wine vinegar
  • ⅓ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Remaining ingredients

  • 1 tablespoon + 1 teaspoon za'atar seasoning divided
  • ¼ cup fresh dill
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • 4 ounces crumbled feta
  • Maldon salt

Instructions

  • Rinse beans in cold water. Place in a medium bowl and cover with 2 inches of cold water. Let soak at room temperature at least 8 hours or overnight. Drain beans and place in a medium sauce pot with 3 cups water, olive oil, salt and bay leaves. Bring to a boil over medium-high heat, uncovered. Reduce heat and simmer on medium-low heat for about 45 minutes or until beans are fork tender. Keep warm.
  • Preheat oven to 400 degrees F.
  • Toss all vegetables in olive oil. Arrange on baking sheets, using separate baking sheets for each of the vegetables. Season with salt and pepper. Roast for 25-30 minutes or until vegetables are caramelized and fork tender.
  • Make the shallot vinaigrette. Add shallots and vinegar in a small bowl. Slowly drizzle olive oil, whisking constantly. Season with salt and pepper.
  • Pick fresh dill, parsley, and cilantro, discarding stems. Toss all together to make an herb salad.
  • Season beans with 1 teaspoon za'atar seasoning, 2 tablespoon shallot vinaigrette, and ¼ cup of the cooking liquid from the beans. Season with salt and pepper.
  • Assemble vegetables and beans. Plate cauliflower and broccoli steaks followed by the carrots and Brussels sprouts. Season with za'atar seasoning. Top with the beans, and crumbled feta. Drizzle shallot vinaigrette, top with fresh herb salad and finish with a sprinkle of Maldon salt. Serve warm.