THREE-BEAN SALAD

Arrange the salad leaves in a dish and store.
Thinly cut the onion, then cut in half to form half moons and put into a dish.

Thinly cut the radishes, cut the tomatoes in half and peel the beetroot, if necessary, and dice. Add to the onion with the remaining salad ingredients, except the nuts and cheese.

Put all the ingredients for the dressing into a screw-top jar and shake until blended. Pour over the bean mixture, toss gently, then spoon on top of the salad leaves.

Scatter over the nuts and cheese and serve immediately.

SERVES 4

175 g/6 oz mixed salad leaves,
such as spinach, rocket and
frisée
1 red onion
85 g/3 oz radishes
175 g/6 oz cherry tomatoes
115 g/4 oz cooked beetroot
280 g/10 oz canned cannellini
beans, drained and rinsed
200 g/7 oz canned red kidney
beans, drained and rinsed
300 g/10/ 1/2 oz canned flageolet
beans, drained and rinsed
40 g/1/ 1/2 oz dried cranberries
55 g/2 oz roasted cashew nuts
225 g/8 oz feta cheese, crumbled

dressing

4 tbsp extra virgin olive oil
1 tsp Dijon mustard
2 tbsp lemon juice
1 tbsp chopped the fresh coriander
salt and pepper