Recipes - Ryan McGreal

Soak beans overnight, then simmer in a seasoned pot with water, celery, onion, carrot, bay leaf for around 1 hour or until beans are soft. Drain the water and toss out the aromatics. Or if using a can, drain and rinse the beans.
Preheat oven to 400 F. Cut broccoli and cauliflower into slices, toss with olive oil, smoked paprika, salt and pepper, and arrange on a roasting pan.
Slice carrots into segments, toss with olive oil, paprika, salt and pepper and arrange on another roasting pan.
Roast vegetables for around 40 minutes or until soft, turning over after 20 minutes.
While the vegetables are roasting, make the dressing. Stir the balsamic vinegar, wine vinegar, mustard and honey into a bowl. Mince the shallot and stir it into the vinegar mix. Let it macerate for around 20 minutes to soften the shallot. Then beat in the 2/3 cup olive oil to emulsify.
When the vegetables are done, toss them into a large bowl with the beans and stir in the dressing. Add the greens and feta and gently stir together to distribute the dressing.
Serve warm.

Warm Roasted Vegetable and Bean Salad