Ingredients
| ¼ cup olive oil | |
| 2 cloves garlic, finely chopped | |
| 1 teaspoon dried oregano | |
| 3 cups cooked butter beans or 2 x 400g tins, rinsed and drained well | |
| juice of ½ lemon | |
| ½ cup whole green olives, pitted | |
| ¼ cup lightly toasted almonds, roughly chopped | |
| handful each of mint leaves and flat-leafed parsley | |
| extra virgin olive oil, to drizzle | |
| FOR THE CAULIFLOWER SKORDALIA | |
| ½ medium cauliflower, cut into florets | |
| ¼ cup extra virgin olive oil | |
| 3 tablespoons ground almonds | |
| 1 clove garlic | |
| juice of 1 lemon | |
| FOR THE QUICK PICKLED RED ONION | |
| ½ red onion, finely sliced | |
| juice of ½ lemon | |
| ½ teaspoon fine sea salt |
Cauliflower makes a lovely stand-in for the traditional potato in my take on a Greek skordalia. Dried butter beans (sometimes called lima beans) aren’t that easy to come by here in New Zealand, so use tinned if not available.
Instructions
| 1. | Steam the cauliflower florets for 5-8 minutes or until just tender. |
| 2. | Remove from the heat, transfer to a food processor or blender, add the olive oil, ground almonds, garlic, lemon juice and a generous pinch of salt then blend on high until smooth. |
| 3. | Taste and adjust seasoning if needed. |
| 4. | Combine the red onion, lemon juice and salt in a bowl, mix well then set aside to lightly pickle. |
| 5. | Heat the olive oil in a large heavy-based frying pan over a medium-high heat, add the garlic, oregano and drained butter beans then cook, stirring often, until lightly golden and warmed through. |
| 6. | Season with salt and pepper and squeeze over the lemon juice. |
| 7. | To serve, spread a generous dollop of cauliflower skordalia onto four plates, divide the beans, green olives, toasted almonds and quick-pickled red onion between the plates, scatter with herbs and drizzle with a little extra olive oil. |
Recipes, food styling & dish photography Emma Galloway
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