Creamy Butter Beans With Burnt Lemon & Mustard Sauce, Wilted Greens, Charred Cauliflower & Green Olive Salsa
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a baking tray and a deep frying pan or wok.
STEP 2
Place theĀ cauliflowerĀ in your baking tray, drizzle with some olive oil and season generously with salt and black pepper. Roast for 15-18 mins, shaking halfway through.
STEP 3
Next, char theĀ lemon. Place your frying pan over a medium-high heat and slice the lemon in half. Once the pan is hot, place the lemon cut side down into the pan and fry for 2-3 minutes or until golden and charred. Remove and set to the side. Clean the pan if needed (some light browning is OK, but if thereās lots of residual burn it will affect the flavour of the sauce).
STEP 4
Remove the stems from theĀ cavoloĀ nero, then chop the leaves into bite sized pieces and add these to the hot pan with a little salt and olive oil. Stir fry on medium heat for 2-3 minutes until it has darkened and has begun to wilt.Ā
Drain theĀ butter beans, reserving all of the liquid. Add the butter beans and theĀ lemon & mustard sauceĀ to the pan with the cavolo nero and bring to a gentle simmer and cook for 3ā4 minutes, until the beans and greens have softened. Gradually add the reserved bean liquid while the sauce simmers, until you reach a creamy consistency.Ā
Squeeze in the juice from one half of theĀ burnt lemonĀ to finish.
STEP 5
To serve, ladle theĀ creamyĀ beansĀ into serving bowls, top with theĀ roastedĀ cauliflowerĀ andĀ green olive salsa. We recommend squeezing over the other half of lemon but you can omit this if you feel the dish has enough acidity for your preference. Enjoy!
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Creamy Butter Beans With Burnt Lemon & Mustard Sauce, Wilted Greens, Charred Cauliflower & Green Olive Salsa
Creamy Butter Beans With Burnt Lemon & Mustard Sauce, Wilted Greens, Charred Cauliflower & Green Olive Salsa
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a baking tray and a deep frying pan or wok.
STEP 2
Place theĀ cauliflowerĀ in your baking tray, drizzle with some olive oil and season generously with salt and black pepper. Roast for 15-18 mins, shaking halfway through.
STEP 3
Next, char theĀ lemon. Place your frying pan over a medium-high heat and slice the lemon in half. Once the pan is hot, place the lemon cut side down into the pan and fry for 2-3 minutes or until golden and charred. Remove and set to the side. Clean the pan if needed (some light browning is OK, but if thereās lots of residual burn it will affect the flavour of the sauce).
STEP 4
Remove the stems from theĀ cavoloĀ nero, then chop the leaves into bite sized pieces and add these to the hot pan with a little salt and olive oil. Stir fry on medium heat for 2-3 minutes until it has darkened and has begun to wilt.Ā
Drain theĀ butter beans, reserving all of the liquid. Add the butter beans and theĀ lemon & mustard sauceĀ to the pan with the cavolo nero and bring to a gentle simmer and cook for 3ā4 minutes, until the beans and greens have softened. Gradually add the reserved bean liquid while the sauce simmers, until you reach a creamy consistency.Ā
Squeeze in the juice from one half of theĀ burnt lemonĀ to finish.
STEP 5
To serve, ladle theĀ creamyĀ beansĀ into serving bowls, top with theĀ roastedĀ cauliflowerĀ andĀ green olive salsa. We recommend squeezing over the other half of lemon but you can omit this if you feel the dish has enough acidity for your preference. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a baking tray and a deep frying pan or wok.
STEP 2
Place theĀ cauliflowerĀ in your baking tray, drizzle with some olive oil and season generously with salt and black pepper. Roast for 15-18 mins, shaking halfway through.
STEP 3
Next, char theĀ lemon. Place your frying pan over a medium-high heat and slice the lemon in half. Once the pan is hot, place the lemon cut side down into the pan and fry for 2-3 minutes or until golden and charred. Remove and set to the side. Clean the pan if needed (some light browning is OK, but if thereās lots of residual burn it will affect the flavour of the sauce).
STEP 4
Remove the stems from theĀ cavoloĀ nero, then chop the leaves into bite sized pieces and add these to the hot pan with a little salt and olive oil. Stir fry on medium heat for 2-3 minutes until it has darkened and has begun to wilt.Ā
Drain theĀ butter beans, reserving all of the liquid. Add the butter beans and theĀ lemon & mustard sauceĀ to the pan with the cavolo nero and bring to a gentle simmer and cook for 3ā4 minutes, until the beans and greens have softened. Gradually add the reserved bean liquid while the sauce simmers, until you reach a creamy consistency.Ā
Squeeze in the juice from one half of theĀ burnt lemonĀ to finish.
STEP 5
To serve, ladle theĀ creamyĀ beansĀ into serving bowls, top with theĀ roastedĀ cauliflowerĀ andĀ green olive salsa. We recommend squeezing over the other half of lemon but you can omit this if you feel the dish has enough acidity for your preference. Enjoy!
