BORLOTTI & GREEN BEAN SALAD

SERVES 6 AS A SIDE

250g fresh shelled borlotti beans (substitute 250g dried borlotti beans, soaked overnight, drained) 1/2 onion, peeled, halved 1/2 carrot, halved 1 celery stalk, trimmed, halved 1 bay leaf 100ml extra virgin olive oil 500g green beans, trimmed 16 white anchovy fillets in oil, drained

3/4 cup (60g) shaved parmesan Mint leaves, to serve

ESCHALOT & RED WINE VINEGAR DRESSING

1/4 eschalot, finely chopped 1/4 cup (60ml) red wine vinegar 1/2 tsp Dijon mustard 100ml extra virgin olive oil

Place borlotti beans in a saucepan and cover with 4cm cold water. Add onion, carrot, celery, bay leaf, oil and 11/ 2 tbs salt flakes, and place over high heat. Bring to the boil, then reduce to a simmer and cook for 30-45 minutes or until beans are tender (cooking time will vary depending on bean type). Remove from heat, stand for 15 minutes to cool, then drain. Discard onion, carrot, celery and bay leaf.

Meanwhile, cook green beans in a large saucepan of boiling salted water for 2 minutes or until just tender. Drain and spread over a tray to cool.

For the dressing, combine eschalot, vinegar and 1 tsp salt flakes in a bowl and stand for 15 minutes to infuse. Add mustard, then gradually whisk in oil in a steady stream until well combined. Transfer beans, anchovies and threequarters each dressing and parmesan to a serving bowl and toss to combine. Scatter with mint and remaining parmesan, and drizzle with remaining dressing to serve.