CAULIFLOWER, BUTTER BEANS & KALE

Course: Salads

Preparation Time: 30 minutes

Total Time: 30 minutes

Serves: 4 

Ingredients:

• 1 cauliflower, cut into small florets
• 200 g frozen butter beans, defrosted
• 100 g kale, roughly chopped in small pieces
• A small bunch of flat leaf parsley, roughly chopped

For the dressing:

• 1 tbsp capers, drained
• 1 tsp Dijon mustard
• 1 to 2 tbsp raw organic apple cider vinegar
• ½ rock salt, more can be added as per taste
• ¼ finely ground black pepper

Method:

1. Put the cauliflower florets in a steamer and steam for 6 to 8 minutes or until tender. Keep it aside to cool.
2. Keep the frying pan over medium heat and add beans and let it cook for 2 to 3 minutes until these are little bit softer. Once these are soft, mix these with the florets.
3. Take a medium size pan and add enough water so that kale is fully covered with it and let it boil. As soon as the water is boiled, add kale and let it boil for 2 minutes. Drain immediately and spread on a cloth so that most of the water is squeezed out. Mix these with cauliflower and beans, taking care that florets do not break. Add parsley and gently mix again.
4. For the dressing, take a medium size boil. Add capers, mustard, vinegar, salt and pepper and mix these nicely.
5. Mix the dressing with florets, beans and kale mixture and combine properly.
6. Taste and add more salt and pepper if needed.