Butter Bean And Cauliflower Salad

100 g/4 oz butter beans, soaked overnight
salt
1 small cauliflower, broken into florets
100 g/4 oz button mushrooms, wiped and sliced
6 tablespoons green herb dressing

Drain the beans, place in a pan and cover with cold water. Bring to the boil and simmer for 1 hour or until softened, adding a little salt towards the end of cooking. Drain and leave to cool.

Cook the cauliflower in boiling salted water for 3 minutes. Drain and leave to cool.

Place the beans, cauliflower and mushrooms in a salad bowl. Add the dressing and toss well. Serve immediately.

SERVES 6 to 8