Cauliflower, butterbeans and greens

Show ingredients


Cauliflower, butterbeans and greens

Serves 2 25 min
This dish is best served warm or cold rather than piping hot. Think of it as a robust salad. Good with slices of cold roast beef or topped with a sizzling pork chop. A great way to use up leftover or tinned pulses. Lentils, flageolet and haricot will all work well.


  • 1 cauliflower, cut into small florets
  • 100g summer greens, blanched, cooled and squeezed
  • 200g cooked butter beans
  • 1 tbsp capers
  • small bunch fresh tarragon or parsley, roughly chopped
  • wholegrain mustard
  • your favourite vinaigrette or salad dressing
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Lightly steam or boil the cauliflower. Roughly chop the greens. Drain the beans.
  • Step 2

    Throw together in a bowl with the capers, herbs, a generous blob of mustard, and some vinaigrette, adjust to taste and season with salt and pepper.

You may also like…