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
½ medium cauliflower, cut into florets
¼ cup extra virgin olive oil
3 tablespoons ground almonds
1 clove garlic
juice of 1 lemon
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.


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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