Broccoli and Cannellini Bean Caesar Salad with Parmesan Kumara

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara with kumara spice mix and a drizzle of oil on prepared tray. Season with salt and pepper and roast for about 15 minutes to start with.
3. After the first 15 minutes, turn kumara once, sprinkle over first measure of Parmesan and roast a further 5 minutes, until golden.
4. While kumara is cooking, cut broccoli into small florets. Place in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave for 3-4 minutes, until bright green and tender. Drain and cool under cold water. Once cool, drain again and set aside.
5. Prepare the rest of the Caesar salad. Cut tomatoes into thin wedges; roughly chop lettuce; grate courgette; drain and rinse cannellini beans (ensuring they are drained well). Place all in a large bowl.
6. Add all remaining Caesar salad ingredients to bowl with vegetables, along with cooked broccoli and Parmesan kumara and mix gently to combine. Season to taste with salt and pepper.
7. Divide broccoli and cannellini bean Caesar salad with Parmesan kumara between plates. Top with remaining Parmesan cheese, if desired.