Cauliflower, Butter Beans and Kale

banner

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

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

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

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