Cauliflower, Butter Beans and Kale

Name: Cauliflower, Butter Beans and Kale
Yield: Serves 2
Ingredients: leaves from a small bunch of tarragon or flat-leaf parsley, roughly chopped; wholegrain mustard, to taste; 100 g red Russian kale, blanched, squeezed and roughly chopped; 1 tbsp capers, rinsed and drained; 200 g cooked butter beans (use a tin for how to cook your own); 1 cauliflower, cut into small florets; salt and black pepper; vinaigrette, to taste

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

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. For a heartier meal, eat with slices of cold roast beef or topped with a sizzling pork chop.

Ingredients

200 g cooked butter beans (use a tin for how to cook your own)
1 cauliflower, cut into small florets

Side dish
Gluten-free
Vegan
Winter

Method

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.

Lightly steam or boil the cauliflower.

Drain the beans and put them into a bowl with the caul