Roast cauliflower, seeds, olives, green and broad beans and peas

This is a lovely dish served warm or at room temperature, and it’s all the better if you can source different-coloured cauliflower: I used some romanesco broccoli, along with white and purple cauliflowers. For the seeds, use anything you have at hand – they add a lovely crunch to the salad. You can also use any type of olive, although avoid pitted ones as they generally aren’t the best. If you are serving this warm, then don’t refresh the beans, peas or broad (fava) beans; simply mix them i