Categories: June

Ingredients

• 1kg borlotti pods or 250g dried borlotti beans, soaked in cold water overnight
• 2 garlic cloves, peeled
• 3 tbsp sage leaves
• 1 tbsp red wine vinegar
• 2 tbsp French mustard
• 5 tbsp extra-virgin olive oil
• 2 bags rocket leaves

Directions

1. Pod the beans into a pan and cover with cold water. Add the garlic and sage. Bring to the boil, and simmer – 35 minutes for fresh beans or 1 hour for dried – until soft. Drain and season. Combine the vinegar and mustard and season. Slowly add the oil. Toss the beans with two-thirds of the dressing. Toss the leaves with the other third. Spoon the beans over the salad and serve with bean juices over them.

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