Salads
Cauliflower, butter beans & kale
A robust winter salad, this is best served warm or at room temperature so that the flavours from the dressing have a chance to infuse.
Cook's notes
Variation This is a great way to use up leftover or tinned pulses; lentils and flageolet and haricot beans will all work well – or for a more varied texture try a combination of all three.
Ingredients
- 200g cooked butter beans
- 1 cauliflower, cut into small florets
- 100g red Russian kale, blanched, squeezed and roughly chopped
- 1 tbsp capers, rinsed and drained
- leaves from a small bunch of tarragon or flat-leaf parsley, roughly chopped
- wholegrain mustard, to taste
- vinaigrette, to taste
- salt and black pepper
Method
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Step 1
If you are cooking the beans yourself, add a good pinch of salt when they have become tender and let them sit in their cooking water for 30 minutes off the heat. If using tinned, heat them gently but thoroughly in their liquid and a dash of water.
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Step 2
Lightly steam or boil the cauliflower. Drain the beans and put them into a bowl with the cauliflower, kale, capers, herbs, a generous blob of mustard and a good drizzle of vinaigrette and toss to combine. Taste and adjust seasoning if needed.