Butter Bean, Leek and Cauliflower Salad


Prep time: 
10 minutes
Cooking time: 
55 minutes


Literally bursting with flavour, this leek, cauliflower and butterbean freekeh salad is so good. It's a delicious and healthy lunch or dinner that’s suitable for vegans.


  • 1 can butter beans, drained and rinsed
  • 1 cauliflower, broken into bite size florets
  • 5 leeks, washed and cut in to 5mm slices
  • 1 bunch parsley, finely chopped
  • 2 tablespoon capers, rinsed
  • 300 ml extra virgin olive oil, for dressing
  • Juice of one lemon, for dresing
  • 6 cloves garlic, crushed


  1. Whisk all the dressing ingredients together well, adding salt and pepper to taste.
  2. Dress the cauliflower and butter beans liberally. Toss and then leave to sit overnight.
  3. When it comes time to serve, par boil the leeks for a moment in some boiling salted water.
  4. Add the warm leeks to the cauliflower and butter beans.
  5. Add the chopped parsley and the capers. Toss, check seasoning, then serve.


If using dried beans, soak overnight then cook for 2 to 3 hours with 1 or 2 bulbs of garlic. Then proceed from step 2. This takes more planning!

Photo Credit: Jonny Hughes @jonny2love
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