Ingredients
| 80g dried chickpeas | |
| 80g dried black-eyed beans | |
| 80g dried white kidney beans or cannellini beans | |
| 400g-450g cauliflower florets | |
| chimichurri (see recipe) | |
| CHIMICHURRI | |
| 1 large shallot, finely diced | |
| 2 long green chillies, seeds removed, finely diced | |
| 3 large garlic cloves, grated or minced | |
| 1 tablespoon dried oregano | |
| 2 tablespoons red wine vinegar | |
| juice of ½ lemon | |
| 50g flat-leafed parsley, finely chopped | |
| Maldon sea salt | |
| ¾ cup olive oil |
Chimichurri is a delicious, simple green sauce that you can add to anything that needs a hit of flavour. It’s my preference these days to use dried beans rather than canned beans though, don’t get me wrong, there are always canned beans in the pantry for ease of use. Although dried beans need advanced soaking before cooking, I find you have better control over the finished result to get a perfectly cooked, al dente, presentable whole bean.
This salad holds well in the fridge for a few days and for that reason the recipe makes a lot. Leftovers can be refreshed with fresh herbs or heated in a saucepan with a little well-seasoned chicken stock, chopped parsley and served alongside some grilled sausages. Even more indulgent: heat the leftovers in a saucepan with some cream and parmesan then add some gnocchi – perfect for a winter cold snap.
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Instructions
| 1. | Soak each type of bean separately in plenty of cold water overnight. |
| 2. | The next day, drain and cook each type separately – put the beans in a saucepan, cover with cold water, bring to the boil, reduce the heat and cook until tender but firm (from 35-50 minutes), testing regularly throughout the cooking process. |
| 3. | Once cooked, rinse thoroughly under cold water to stop the cooking, drain and cool completely. |
| 4. | Pulse the cauliflower florets in a food processor in small batches until it is the size of a large grain (approx 30-40 seconds). |
| 5. | Take your largest mixing bowl, add the beans and cauliflower and mix evenly. |
| 6. | Add the chimichurri and mix until combined. Finally, check and adjust seasoning. |
| 7. | Put into a large serving bowl and serve at room temperature. |
| 8. | CHIMICHURRI |
| 9. | Place all the ingredients except the olive oil in a bowl and mix to combine. |
| 10. | Add the olive oil, mixing as you go, until you have a wet sauce. |
| 11. | Check the seasoning and adjust with more salt, olive oil or lemon juice if needed. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain