THE CSIRO Cumin-roasted cauliflower and 
black bean salad with tahini dressing



Our gut health has an enormous impact on our overall health and therefore our quality of life. This book was written by a team of CSIRO researchers, nutrition and behaviour scientists and dietitians who offer simple, practical advice and a wide range of tasty, easy-to-make recipes designed to benefit the gut and overall health. Keep your gut wall nourished and strong with these taste testers.



The Csiro Healthy Gut Diet, Pan Macmillan Australia, RRP $34.99, available from all good bookstores or online www.publish.csiro.au/book/7878


Cumin-roasted cauliflower and 
black bean salad with tahini dressing




PREPARATION 20 minutes

COOKING 30 minutes


1 small cauliflower, trimmed, 
cut into small florets

1/2 teaspoon ground cumin

olive oil spray, for cooking

200g frozen broad beans

60g frozen peas

200g tinned salt-reduced black beans or 
cannellini beans, drained and rinsed

200g baby spinach leaves, stems trimmed

180g salt-reduced low-fat feta, crumbled

2 wholemeal pita breads, cut into wedges


1 small clove garlic, finely chopped

1 tablespoon tahini

1 tablespoon seasoned rice vinegar

1/2 teaspoon lemon juice, or to taste

1 1/2 tablespoons boiling water,

plus extra if needed

2 drops sesame oil



Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Place the cauliflower on the lined tray in a single layer, sprinkle with the ground cumin, then spray with olive oil. Roast, turning occasionally, for 30 minutes or until golden brown.

Meanwhile, cook the broad beans in a heavy-based saucepan of simmering water for 3 minutes or until tender, then drain and cool under cold running water. Double-peel, then place in a large bowl.

Cook the peas in a small heavy-based saucepan of simmering water for three minutes or until tender, then drain, cool under cold running water and add to the bowl with the broad beans. Add the black or cannellini beans and spinach to the bowl and gently stir to mix.

To make the tahini dressing, place the garlic, tahini, vinegar, lemon juice and boiling water in a small bowl and stir until smooth and well combined; add a little extra boiling water if necessary. Stir in the sesame oil and thin with a little more boiling water if a thinner consistency is desired. Divide the broad bean mixture among four plates or bowls, then top evenly with the cauliflower and feta. Drizzle over the tahini dressing and serve with the pita wedges.