How to make cauliflower, butter beans and kale
This week's meat-free Monday recipe uses seasonal kale and cauliflower and is topped with a tangy vinaigrette
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Serves 2
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 and develop. For a heartier meal, eat with slices of cold roast beef or topped with a sizzling pork chop.
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
a small bunch of tarragon or flat-leaf parsley, roughly chopped
wholegrain mustard, to taste
vinaigrette, to taste
salt and black pepper
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 with a dash of water. Lightly steam or boil the cauliflower. Drain the beans and put them into a bowl with the cauliflower, kale, capers, herbs, a generous glob of mustard and a good drizzle of vinaigrette and toss to combine. Taste and adjust seasoning if needed.
Variation: This is a great way to use up leftover or tinned pulses. Lentils and flageolet or haricot beans will all work well – or for a more varied texture try a combination of all three.
Recipe from riverford.co.uk/recipes
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