Butter bean and cauliflower salad with a punchy pesto. Photo / Eleanor Ozich.
Butter bean and cauliflower salad with a punchy pesto. Photo / Eleanor Ozich.
Eleanor Ozich of Petite Kitchen serves up a crunchy, creamy salad.
I adore the vibrant flavours and textures in this salad. Raw, crunchy cauliflower florets, cut into the perfect little bite-size pieces; soft and rich butter beans, tossed with a brilliantly fragrant pesto sauce. Good-quality extra-virgin olive oil makes all the difference here. I have used basil for my home-made pesto,although you could use a mix of Italian parsley, oregano, mint or thyme.
BUTTER BEAN AND CAULIFLOWER SALAD WITH A PUNCHY PESTO SAUCE Serves 4 as a light lunch, or 6 as a side.
• ½ cup nuts of your choice • Two large handfuls of fresh basil • Juice of two lemons • ½ cup extra-virgin olive oil • Handful of grated Parmesan • Sea salt • Pepper • 2 cans butter beans, drained • Half a head of cauliflower, sliced into very small florets
To serve: • 2-3 large handfuls of salad greens • A drizzle of extra virgin olive oil • Juice of 1 lemon • Sea salt • Pepper
1. To make pesto, add nuts, herbs, lemon juice, olive oil, Parmesan and a pinch of sea salt and pepper to a food processor or blender. Blend until a pesto-like consistency is reached.
2. Combine pesto, butter beans and cauliflower in a medium-sized bowl. Mix until nicely incorporated.
3. Add fresh salad leaves into a bowl, drizzle with a little extra-virgin olive oil, lemon juice, and a good pinch of sea salt and pepper. Toss lightly and serve.
