Borlotti bean salad

serves 4
ingredients
700g/11⁄2lb canned cooked
borlotti beans, drained
2 garlic cloves
2 tablespoons fresh sage leaves
1 tablespoon red wine vinegar
2 tablespoons French mustard
5 tablespoons extra virgin
olive oil
250g/9oz rocket leaves
salt and freshly ground
black pepper

• Put the beans in a saucepan; cover
with cold water. Add the garlic
and sage leaves. Bring to the boil,
and simmer for 5 minutes. Drain,
then season with salt and pepper.
• Combine the vinegar and mustard,
and season. Slowly whisk in the
olive oil.
• Toss the beans with two-thirds of
the dressing. Toss the rocket leaves
in the remainder of the dressing.
• Divide the dressed leaves between
four serving plates. Spoon the
beans over the leaves, and serve
with the bean juices over the top.