During this phase 1 reboot, I wanted some lunch things that weren't leafy salads for a change, being mid-winter and all, so when I saw this Smitten Kitchen recipe, I thought it would fit the bill nicely.
And here's what I made:
I loved this, a great combination of slightly crunchy cauliflower, the slight bite of the beans, and the crunchy walnuts, along with the creamy cheese texture and the leafy chicory... sorry, I got quite carried away there!
There was an unscheduled substitution for this where the replacement of aadzuki beans for kidney beans was an accident as it turned out my vast stock of tins of beans didn't contain any kidney beans, still, aadzuki are the same colour, right?
Ease Of Preparation:
There's rather a lot of steps to this one, which, although not difficult, will take some time, and don't be like me, read the recipe all the way through to start with, otherwise you'll end up in a bit of a flap trying to get things done.
Plenty for my week at work.
This is a great work-lunch salad, which I'll definitely be making again.