Mushroom, Butter Bean & Cauliflower Warm Pesto Salad

Warm, rich and comforting pesto salad
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Prep Time 15 minutes
Cook Time 15 minutes
Course Culinary Collection, Deliciously Healthy
Cuisine Salads
Servings 4


Basil and walnut pesto

  • 2 cups basil leaves well packed
  • 1/4 cup raw walnuts
  • 1/2 cup parmesan cheese grated
  • 1 clove garlic smashed
  • 1/4 cup lemon juice
  • 1 lemon zest
  • 1/4 cup olive oil

For the salad

  • 500 g cauliflower cut into florets
  • 400 g tinned butter beans rinsed and drained
  • 500 g white button mushrooms halved

To serve

  • handful fresh basil leaves
  • lemon wedges
  • salt and pepper to taste
  • olive oil for cooking


For the basil and 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 process or 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 salad

  • 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 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. Add to the mixing bowl of veg and toss them until well coated in the pesto

To serve

  • Plate the warm pesto salad and then shower it with basil leaves. Serve with chunky lemon wedges on the side and enjoy!
Keyword salad