RECIPE: Tomato and Bean Salad
200g fat white beans, dried
100g aduki beans, dried
3 tbsp white balsamic vinegar
5 tbsp olive oil
Lemon juice, to taste
Sugar, to taste
1 clove garlic, crushed
200g cocktail tomatoes, red and yellow, cut into bite-sized pieces
A handful parsley, leaves finely chopped, reserving some whole for garnish
2 shallots, halved and finely sliced
80g feta cheese,finely crumbled
Salt and freshly ground black pepper, to taste
1. Soak the beans overnight in plenty of unsalted cold water. The following day, drain and boil in fresh water for about 45 minutes until cooked. The beans should retain a slight bite. Drain and leave to cool.
2. Whisk together the vinegar, olive oil, a few squeezes of lemon juice, salt, ground black pepper and sugar to form a vinaigrette, and check the seasoning. Add the garlic.
3. In a bowl, mix the beans, tomatoes, parsley and shallots with the vinaigrette. Mix thoroughly, add the feta and leave the salad for at least 20 minutes for the flavours to soak in.
4. Spoon into small bowls, garnish with parsley and serve with crackers.