Borlotti, date and apple salad

This salad is best eaten when the beans are still slightly warm. Serves four as a main course or eight as a side.

INGREDIENTS

1. 350g dried borlotti beans


2. 2 tsp bicarbonate of soda


3. 2 cloves garlic, smashed once


4. 2 bay leaves


5. 3 tbsp sunflower seeds


6. 2 granny smith apples, washed


7. 100g rocket leaves


8. 4 small pitted dates, finely sliced

For the dressing

1. 5 heaped tbsp Greek yoghurt


2. ½ large garlic clove, peeled and crushed with a little salt


3. 2 tbsp cloudy apple juice


4. 1-2 tbsp fresh lemon juice, plus a little extra for the apples


5. 1 handful fresh mint leaves, finely shredded


6. 1 sage leaf, finely shredded


7. 1 sprig fresh tarragon, picked


8. 6 tbsp extra-virgin olive oil, plus extra for the beans
   

METHODS

1. Put the beans and bicarbonate of soda in a large pot, cover with plenty of cold water and leave to soak overnight. The next day, drain the beans and tip into a large casserole. Cover with fresh cold water, add the garlic and bay (I like to add a teaspoon of peppercorns, too) and bring to a boil.


2. Turn to a simmer and cook for an hour, skimming off any scum and topping up with boiling water as needed. When the beans are completely tender, drain, transfer into a large serving bowl and season generously.


3. Mix the dressing ingredients in a jug, season well and dress the beans while they’re still warm; they’ll need another generous seasoning, too. You can do this a few hours ahead, but if you do, cover the bowl to stop the beans drying out and keep them at room temperature or in the fridge, and reheat gently in a pan just before you eat.


4. Lightly toast the seeds in a dry frying pan. Slice the apple very thinly (use a mandoline, if you have one) and toss in a little lemon juice. Toss the apple, rocket, seeds and dates through the warm beans, taste for seasoning and serve.

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