Butter Bean and Kale Caesar Salad

Ingredients

• 400 g drained butter beans (from 1 x 570 g jar or about 2 x 400 g tins before draining)
• 200 g chopped or torn kale
• handful croutons (homemade or store-bought)
• 50 g plant-based cheese, sliced
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon light tahini
• juice of 1 lemon
• 1 tablespoon nutritional yeast
• 4 tablespoons plant-based mayonnaise
• Salt and pepper

Method

Drain the liquid from the butter beans then add them to a baking sheet with 1 tablespoon oil and salt and pepper. Roast in a pre-heated oven at 180°C/350°F/gas mark 4 for 15 minutes.  

Make the dressing with the Dijon mustard, tahini, lemon juice, nutritional yeast, seasoning, plant-based mayonnaise and 1 tablespoon of the olive oil. Add 1 tablespoon water to loosen the dressing slightly, if needed.  

Tear the kale leaves, removing any woody stalks, and wash. Add the kale and dressing into a large mixing bowl and massage the dressing into the kale leaves for a few minutes. Massaging the dressing into the leaves helps to break down the fibres in the kale and makes it easier to chew and digest.

Add the roasted butter beans, croutons and plant-based cheese to the bowl and mix everything together. Serve and enjoy!