Mushroom and butter bean salad with cauliflower and walnut pesto

When it comes to eating healthy, we often try and make it too complicated and end up either just eating boring salads or having all of the junk food. You can still have great healthy salads and enjoy every single bite. Do you want something fresh with a bit of texture and a meaty bite? We’ve got you covered with our mushroom and butter bean salad with cauliflower and walnut pesto which is perfect as a whole vegetarian meal or as a side dish with Sunday roast.

ALSO READ: Roasted mushrooms and asparagus: A tasty Easter salad

Mushroom and butter bean salad suggestions

The pesto has all of the classic basil and olive oil flavours with great seasoning but the extra walnuts add to the texture and flavour. Pan-fried mushrooms not only add fibre to your diet, but they provide that meaty texture you’re looking for. All of the greens provide those healthy ingredients and anti-oxidants that provide great health benefits to your immune system and cardiovascular health. The beans add protein and even more fibre to the delicious party.

ALSO READ: Baked mushroom brown rice: Perfect vegetarian meal for Easter

For Easter Weekend with your family, enjoy this hearty and healthy mushroom and butter bean salad with cauliflower and walnut pesto.

Mushroom and butter bean salad recipe

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Recipe by South African Mushroom Farmers’ Association Course: Side, MainCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• For the basil & walnut pesto:

• 2 cups 2 basil leaves, well packed

• ¼ cup ¼ raw walnuts

• ½ cup ½ parmesan cheese, grated

• 1 clove 1 garlic, smashed

• 60 ml 60 lemon juice

• zest of 1 lemon

• 60 ml 60 olive oil

• For the salad

• 500 g 500 cauliflower (about 1 medium sized head), cut into florets

• 400 g 400 canned butter beans, rinsed and drained

• 500 g 500 white button mushrooms, halved

• fresh basil leaves, for serving

• lemon wedges, for serving

• Extras

• salt and pepper, to taste

• olive oil, for cooking

Method

• For the basil & walnut pesto:
• Combine all the pesto ingredients in a food processor, except for the olive oil. Season well with salt and pepper.
• Blitz until combined and then slowly drizzle the olive oil into the food processor until everything is a smooth consistency.
• Scrape about half a cup of the pesto into a large mixing bowl.
• Keep the remaining pesto in a jar in the fridge and use for other dishes like smashed avo toast or pesto scrambled eggs.
• For the cauliflower and mushrooms
• Bring a pot of water to the boil. Blanch the cauliflower in boiling water for about 2 minutes, depending on the size of the florets. You want it to retain a nice firm texture and not be mushy. Remove the cauliflower with a slotted spoon and add directly to the large mixing bowl of cooled pesto.
• Add the butter beans and mix to combine.
• Heat a drizzle of olive oil in a large frying pan.
• Cook the white buttons on high heat until golden brown and just tender. Season to taste.
• Add to the mixing bowl of veg and toss them until well coated in the pesto.
• Plate the warm pesto salad and then shower it with basil leaves.
• Serve with chunky lemon wedges on the side and enjoy!

Notes

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