Cauliflower & Three-Bean Chimichurri Salad - Cuisine Magazine - From New Zealand to the World

Ingredients

• 80g dried chickpeas
• 80g dried black-eyed beans
• 80g dried white kidney beans or cannellini beans
• 400g-450g cauliflower florets
• chimichurri (see recipe)
• CHIMICHURRI
• 1 large shallot, finely diced
• 2 long green chillies, seeds removed, finely diced
• 3 large garlic cloves, grated or minced
• 1 tablespoon dried oregano
• 2 tablespoons red wine vinegar
• juice of ½ lemon
• 50g flat-leafed parsley, finely chopped
• Maldon sea salt
• ¾ cup olive oil