Pantry Salad Recipes

Ingredients :

75 g

75 g

100 g

50 g

1

1

Dressing

3 tablespoons

1 tablespoon

1 tablespoon

1 teaspoon

dried red kidney beans, soaked and drained

dried flageolets, soaked and drained

dried  apricots, quartered

seedless raisins

small onion, thinly sliced into rings

orange, segmented

torn endive leaves, to serve

vegetable oil

red wine vinegar

orange juice

ginger syrup

salt and pepper

1. Bring the kidney beans and flageolets to the boil in separate pans of unsalted water and boil vigorously for 10 minutes.

2. Cover and boil for a further 50 minutes, or until the beans are tender.

3. Drain.

4. Or use left over beans from another dish, or canned beans, drained and rinsed.

5. Meanwhile, mix together the ingredients for the dressing.

6. Toss in the hot beans and leave them to cool.

7. Stir in the dried fruits.

8. Line a dish with endive and spoon on the salad.

9. Garnish with onion rings and orange segments.

Serves 4

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