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18 Dec, 2019

Orange, Kale and Popped Butterbean salad

There is something quite delicious that happens when you massage blitzed cashew nuts into kale and then roast it in the oven, the nutty earthy creamy flavours are brought to life when roasted and the texture of the kale is transformed into the perfect combination of crunchy and chewy. The burnt oranges then work their magic to add acidity and sweetness to the dish. And the butter beans roasted with garlic and capers make for the tastiest vegan protein base.



400g tin of butterbeans (250g drained weight)
6 cloves garlic, crushed in their skins
50g capers
2 tbsp extra virgin olive oil
100g cashew nuts
4 heads kale, remove the stalks and discard
1 orange, peeled
Juice and zest of 1 lemon
50g black olives, sliced


  1. Drain the butterbeans and place them on a lined baking tray, add the garlic cloves (in their skins) and the capers and drizzle everything in olive oil, salt and pepper, and roast in the oven for 15-20 minutes or until the butterbeans become golden and crispy. While they are cooking, prepare the kale.
  2. Place the cashew nuts, oil, salt and pepper in a blender and blitz to a coarse texture. Tip into a bowl and add in the kale leaves, breaking the larger leaves into bite sized pieces. Massage the mixture into the kale and tip onto a lined baking tray. Roast in the oven for 10 minutes or until the kale starts to turn a dark shade of green on the ends.
  3. Meanwhile, place your griddle pan on a high heat. Segment the oranges and drizzle in a little oil. Griddle the slices of orange on each side until slightly burnt and set aside.
  4. To assemble the dish, place the beans on a large serving platter, top with the kale and burnt orange. Finish by sprinkling over the lemon zest, a good squeeze of lemon juice and the chopped black olives.