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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
Instructions
- 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
