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Butterbeans Supergreens Salad

Butterbeans Supergreens Salad


  • Half a cauliflower, cut into florets.
  • 1 cup of radishes, halved.
  • 1 tin butterbeans, rinsed and drained.
  • 4 cups of spinach.
  • 2 Tbsp lemon juice.
  • Salt and pepper to taste.
  • Handful of pine nuts, toasted.
  • Supergreens with Spirulina Superkraut.
  • 4-5 heaped Tbsp Pesto.
  • Fresh basil.


  • Pre-heat oven to 180ºC.
  • Drizzle the cauliflower florets and the halved radishes with a small amount of oil and gently mix to coat. Season with salt and pepper and place on a baking tray and bake for 30 minutes, watching towards the end to ensure they don’t burn.
  • Heat a pan over medium heat and add in a small amount of oil. Add in the butter beans, pesto, spinach and lemon juice. Heat until the spinach begins to wilt.
  • Place the bean mixture into a large serving dish, stir through Supergreens with Spirulina Superkraut and top with toasted pine nuts and fresh basil.
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