Hot and cold butter bean salad
Recipe type: Salad
Serves 2 if a main meal or more if it is used as a side with fish.
  • ¼ head of broccoli
  • ¼ head of cauliflower
  • 1 carrot
  • 1 courgette
  • 1 tomato
  • 1 gem lettuce
  • Pinch of Cayenne
  • 1 can of butter beans
  • 1 tablespoon of coconut butter
  • 1 clove of garlic
  1. Drain the butter beans and wash thoroughly.
  2. Peel the garlic clove and crush.
  3. Put them into a saucepan with an inch of water add the coconut butter and garlic.
  4. Simmer until the water has gone and the butterbeans are soft and creamy.
  5. Steam the broccoli and cauliflower until they are just a little bit softer, but not too soft.
  6. Peel the carrot and courgette and with a potato peeler peel long thin slices.
  7. Put to one side.
  8. Cut the tomatoe into small cubes and put to one side.
  9. Cut the gem lettuce into small bite size pieces
  10. Put the cauliflower and broccoli into a large serving dish.
  11. Toss the raw ingredients into it.
  12. When the butter beans have cooked stir them into the rest of the salad.
  13. Serve Immediately with a vinaigrette of your choice.
Recipe by EPJHealth at