Cannellini bean and beetroot salad

Begin this recipe at least two days ahead if you want to ferment the cabbage yourself and soak the beans, or use canned beans and your favourite kraut for an express version.

Prep time 15 mins, cook time 30 mins (plus fermenting)

Makes 4 (pictured p87)

2 large beetroot (400gm), trimmed and cut into wedges

1 tsp olive oil

200 gm dried cannellini beans, soaked overnight in cold water

100 gm green beans, trimmed

50 gm (5 cups) baby spinach leaves Sultanas and roasted almonds, to serve

Fermented cabbage

225 gm red cabbage (about 1/4), thinly sliced 1 tsp finely grated ginger

2 tsp sea salt flakes

Tahini dressing

2 tbsp hulled tahini

1½ tbsp apple cider vinegar 2 tbsp olive oil

2 tbsp lemon juice, or to taste

1 For fermented cabbage, mix cabbage, ginger and salt in a bowl, then pack tightly into a 600ml jar. Cover with cold water, then cover with a piece of muslin and stand until bubbles appear (1-2 days). Refrigerate until fermented to your liking (1 day to 1 month).

2 Preheat oven to 200C. Place beetroot in a roasting pan and toss with oil to coat, season to taste and roast until tender and caramelised (20-25 minutes).

3 Meanwhile, cook beans in a large saucepan of salted boiling water until tender (20-25 minutes), then drain.

4 For tahini dressing, whisk ingredients in a bowl, add 2 tbsp water and season to taste.

5 To serve, arrange beans, beetroot, pickled cabbage, green beans and baby spinach in bowls, top with sultanas and almonds, and drizzle with tahini dressing to taste.