Hot and cold butter bean salad
Author: Elizabeth Peyton-Jones
Recipe type: Salad
Ingredients
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
Instructions
- Drain the butter beans and wash thoroughly.
- Peel the garlic clove and crush.
- Put them into a saucepan with an inch of water add the coconut butter and garlic.
- Simmer until the water has gone and the butterbeans are soft and creamy.
- Steam the broccoli and cauliflower until they are just a little bit softer, but not too soft.
- Peel the carrot and courgette and with a potato peeler peel long thin slices.
- Put to one side.
- Cut the tomatoe into small cubes and put to one side.
- Cut the gem lettuce into small bite size pieces
- Put the cauliflower and broccoli into a large serving dish.
- Toss the raw ingredients into it.
- When the butter beans have cooked stir them into the rest of the salad.
- Serve Immediately with a vinaigrette of your choice.
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