This roasted veggie and bean salad comes from an episode of Salt, Fat, Acid and Heat. I don’t remember what episode it was, but I remember watching Samin Nosrat making it and typing the ingredients into my notes app titled “to make”. I forgot about it until one day I realised I had every single ingredient. As it is a food show more than a cooking/recipe one, no amounts were given but it’s a salad which is easy to figure out and difficult to mess up.


I made it as she does in SFAH, using dried beans that are soaked overnight and cooked as per this method (another lesson learnt from Samin). This means this recipe requires planning and time. You could however get away with using a can of white beans, but I would drain them completely – not reserve any of that liquid and just omit it from the dressing. You could also speed up the cooking of the beans by using an Instant Pot which will take roughly 10 minutes.


I like eating it when it’s just made and still warm (perfect in winter), but it is a salad that keeps well and tastes good cold.


The SFAH Roasted Veggie and Bean Salad

The SFAH Roasted Veggie and Bean Salad

roasted cruciferous vegetables are combined with freshly cooked white beans, feta and a bright lemon zaatar dressing for a delicious warm salad.
Prep Time1 day
Cook Time2 hours
Course: Mains
Dietary: Gluten Free, No Added Sugar, Nut Free, Vegetarian, Wheat Free
Servings: 4 servings


  • 1 cup dried white beans
  • 3 cup water
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 pack broccolini
  • 1 head cauliflower
  • 1 pack brussels sprouts
  • 1/3 cup feta


  • 3 tablespoon olive oil
  • 2 tablespoon reserved cooking liquid from the beans
  • 1 lemon juiced
  • 1 tablespoon Zaatar
  • salt and pepper to taste


  • Add the cup of dried beans to a tupperware and add 3 cups of water, baking soda and salt. Cover and refrigerate for 24 hours. Soaking the beans in water allows them to cook faster and more evenly. Baking soda creates an alkaline cooking environment which makes them cook faster, while the salt starts seasoning them.
  • The next day, add the soaked beans to a pot (you don’t have to drain them), top up with more water and add in a bay leaf. Bring it to a boil and simmer till it’s tender, 1-2 hours. The test to know when they’re ready is if you can eat 5 beans in a row and they all are creamy in the middle. Once the beans are cooked, drain them BUT SAVE two tablespoons of the cooking liquid for the dressing.
  • When the beans are cooked, preheat the oven to 200°C.
  • Wash the cauliflower, broccolini and brussels sprouts and dry well. Cut the cauliflower and broccolini into bite sized pieces; and cut the brussels sprouts in half. Arrange the vegetables in an even layer on a baking tray and drizzle generously with olive oil. Mix the olive oil in so it fully coats the vegetables and sprinkle with some salt and pepper. Cook for20-25 minutes until the vegetables are fork tender and starting to get browned and crisp. You may need to remove the broccolini earlier as it cooks faster, so keep an eye on the vegetables and remove those that are cooked.
  • To make the dressing combine all ingredients and mix well.
  • To assemble, add the roasted vegetables and cooked beans to a large bowl. Pour the dressing over and mix well. Top with feta and serve.


You can use a can of white beans, but I would drain them completely – not reserve any of that liquid and just omit it from the dressing. 
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