Page title and description
Cauliflower, butterbeans and greens
Salads
Cauliflower, butterbeans and greens
This dish is best served warm or cold rather than piping hot. Think of it as a robust salad. Good with slices of cold roast beef or topped with a sizzling pork chop. A great way to use up leftover or tinned pulses. Lentils, flageolet and haricot will all work well.
Ingredients
- 1 cauliflower, cut into small florets
- 100g summer greens, blanched, cooled and squeezed
- 200g cooked butter beans
- 1 tbsp capers
- small bunch fresh tarragon or parsley, roughly chopped
- wholegrain mustard
- your favourite vinaigrette or salad dressing
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
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Step 1
Lightly steam or boil the cauliflower. Roughly chop the greens. Drain the beans.
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Step 2
Throw together in a bowl with the capers, herbs, a generous blob of mustard, and some vinaigrette, adjust to taste and season with salt and pepper.