Heirloom Tomato and Borlotti Bean Salad
Fresh borlotti beans cooked with lemon peel, bay and garlic, then tossed with heirloom tomatoes, cucumber, red onion, serrano chilli and parsley in a whole-grain mustard and red wine vinegar dressing.
Equipment
- Digital scales for accurate measurements
- Jam jar to mix the dressing
- Saucepan to cook the borlotti beans
Ingredients
Salad
- 375 g Heirloom tomatoes mix of plum and cherry tomatoes
- 350 g Borlotti beans in pods yields 220g of beans
- 290 g Cucumber
- 90 g Red onion
- 5 g Garlic whole
- 17 g Serrano chilli 1 chilli
- 1 Bay leaf
- 1 Lemon For peel and juice
- 25 g Parsley
- ½½ teaspoon Salt
Dressing
- 1 tablespoon Red wine vinegar
- 2 tablespoon Whole-grain Mustard
- 1 tablespoon Olive oil
- ½ Lemon For the juice
- 5 Garlic grated
- ½ teaspoon Sea salt
- ¼ teaspoon Crushed Black pepper
Instructions
Salad
- Prepare a bowl of ice water to plunge the cooked borlotti beans into.
- Remove the borlotti beans from the pods.Bring a pot of water to a boil, add the lemon peel, bay leaf, salt, and garlic, then add the beans and cook for 10 minutes. Once cooked, immediately plunge into the cold bath to stop them from cooking any further.
- Wash and pat dry the tomatoes, cucumber, chilli and parsley
- Cut the cherry and plum tomatoes in half.
- Halve the cucumber lengthwise and slice thinly. If you are using regular cucumbers, no need to remove the seeds.
- Thinly slice the red onions and chilli.
- Roughly chop parsley, leaves and all.
Dressing
- In a jar, add red wine vinegar, olive oil, salt, pepper, mustard, grated garlic and lemon juice. Close the lid and shake well to emulsify the dressing.
Assembly
- In a bowl, add the drained borlotti beans and pour the dressing over. Mix well. Then add the cucumber, tomatoes, red onions, and chillies and mix well. Finally, add the chopped parsley and toss. Serve immediately.
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