Butter Bean, Leek and Cauliflower Salad
Adapted from Fergus Henderson. Serves 4-6
2 x handfuls dried butter beans (or 1 x can cooked)
2 x heads of garlic
1 x cauliflower broken into bite size florets
4 x leeks, sliced across at 5mm intervals
1 x bunch curly parsley, finely chopped
1 x handful capers
For the dressing:
300 ml extra virgin olive oil
Juice of 1 x juicy lemon
6 garlic cloves, peeled and crushed
Salt & black pepper
Soak the dried butter beans overnight, drain and cook in water with the heads of garlic, approx. 2 hours. If using canned, drain and rinse.
Whisk all dressing ingredients together and season to taste.
Dress the cauliflower and butter beans liberally in the dressing.
Toss then leave overnight.
When time to serve, cook the leeks for a moment in boiling salted water. Add to the cauliflower and butter beans.
Add the chopped parsley, capers and toss vigorously, and serve!