- 1 cup navy beans, dried
- 3 cups water
- 1 tbsp olive oil
- 1 tbsp salt
- 2 bay leaves
- 1/2 head cauliflower, cut into 1/2 inch steaks
- 1/2 head romanesco, cut into 1/2 inch steaks
- 1 bunch carrots (about 8), halved lengthwise
- 1 lb brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- salt and pepper
- 3 large shallots, finely chopped
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp + 1 tsp za'atar seasoning, divided
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 4 ounces crumbled feta
- Maldon salt
Beans
Roasted vegetables
Shallot vinaigrette
Remaining ingredients
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 tsp za'atar seasoning, 2 tbsp shallot vinaigrette, and 1/4 cup of the cooking liquid from the beans. Season with salt and pepper.
- Assemble vegetables and beans. Plate cauliflower and romanesco 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.
Make the shallot vinaigrette and fresh herb salad and you are ready to plate. First the vegetables, a little za’atar, then the beans, feta, vinaigrette, fresh herbs and Maldon salt. As I said, there are many components but they work beautifully to complement one another.
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