BUTTER BEAN CURRY SALAD

Ingredients:
· 1 x 432g can butter beans, drained
· ½ cauliflower, broken into small florets
· 4 spring onions, chopped
· 1 tbsp olive oil
· 150g natural yoghurt
· 2 tsp curry powder
· 1 tsp clear honey
· 1 tbsp chopped basil
· salt

To serve 4:
Cook the cauliflower until just slightly underdone (about 5 minutes in boiling salted water). Drain and put into a bowl.
Fry the onion in the oil until translucent. Add the curry powder and fry a further minute. Allow to cool for 5 minutes, then stir in the yoghurt, honey and salt to taste.
Add the butter beans and basil to the cauliflower and pour over the curry mix. Blend together well and serve.