Step-by-Step Instructions

1. Preheat oven and prepare pans

   10 min

   Preheat your oven to 220°C / 200°C fan and take out a baking tray and a deep frying pan or wok.

   Equipment: oven, baking tray, deep frying pan or wok
   Temperature: 220°C

2. Roast the cauliflower

   17 min

   Place the cauliflower in your baking tray, drizzle with some olive oil and season generously with salt and black pepper. Roast for 15-18 mins, shaking halfway through.

   Equipment: oven, baking tray

3. Char the lemon halves

   3 min

   Next, char the lemon . Place your frying pan over a medium-high heat and slice the lemon in half. Once the pan is hot, place the lemon cut side down into the pan and fry for 2-3 minutes or until golden and charred. Remove and set to the side. Clean the pan if needed (some light browning is OK, but if there’s lots of residual burn it will affect the flavour of the sauce).

   Equipment: deep frying pan or wok, knife

4. Cook greens and butter beans

   7 min

   Remove the stems from the cavolo nero , then chop the leaves into bite sized pieces and add these to the hot pan with a little salt and olive oil. Stir fry on medium heat for 2-3 minutes until it has darkened and has begun to wilt. Drain the butter beans , reserving all of the liquid. Add the butter beans and the lemon & mustard sauce to the pan with the cavolo nero and bring to a gentle simmer and cook for 3–4 minutes, until the beans and greens have softened. Gradually add the reserved bean liquid while the sauce simmers, until you reach a creamy consistency. Squeeze in the juice from one half of the burnt lemon to finish.

   Equipment: deep frying pan or wok, knife, colander

5. Plate and serve

   3 min

   To serve, ladle the creamy beans into serving bowls, top with the roasted cauliflower and green olive salsa . We recommend squeezing over the other half of lemon but you can omit this if you feel the dish has enough acidity for your preference. Enjoy!

   Equipment: serving bowls, ladle