Meet the glow-up of the viral bean salad – with all the festive vibes. We’re talking buttery white beans, tangy yoghurt, and crowned with hot-maple glazed cauliflower (our festive spin on hot honey). With zesty kale and finished with our festive crunch - maple-cinnamon pecans and jewel-like pomegranate seeds. A show-stopper that’s as beautiful as it is bold. It’s a festive explosion in every bite!
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
cauliflower 1 (chopped)
ground turmeric 1 tsp
lemon 1 (zest & juice)
kale 60 g (chopped)
butter beans 800 g (drained)
natural yoghurt 200 g
maple syrup 3 tbsp
chilli flakes 1 tsp
pecans 50 g
ground cinnamon pinch
pomegranate seeds 60 g
Method
Prep & cook the cauliflower
Preheat the air fryer to 200°C.
Chop the cauliflower into florets and chop the stems into bite-size pieces. Drizzle with some oil, add the turmeric, season with salt and pepper, then toss to cover thoroughly. Cook in the air fryer for 18-20 minutes.
Prep the rest of the ingredients
Zest and juice the lemon (keep the zest & juice separate). Chop the kale. Drain the butter beans.
Marinate the kale & prep the beans & yoghurt
Dress the kale with your favourite oil, ½ of the lemon juice and some salt. Massage it into the kale to soften and marinate.
Dress the butter beans with the remaining lemon juice and season with salt.
In a small bowl combine the yoghurt with the lemon zest and some salt. Use vegan yoghurt for this step to keep the dish vegan.
Make the hot maple
In a small bowl combine ½ of the maple syrup, chilli flakes and a pinch of salt.
Make the festive pecan crunch
In a small saucepan combine the remaining maple syrup, pecans, cinnamon and a pinch of salt. Stir to combine and coat pecans well. Heat over a low heat for 3-4 minutes until the pecans are glazed. Transfer to a plate, and leave to cool, then roughly chop.
Plate Up
To assemble: Spread the yoghurt onto a platter. Top with the butter beans and kale. Scatter over the cauliflower, drizzle with the hot maple. Finish with the festive pecan crunch and the pomegranate seeds. Enjoy!
