Mediterranean bean salad

150 g dried thick white beans

Water for soaking

100 ml water

1 lemon

grated zest and juice

70 ml white balsamic vinegar

80 ml olive oil

1 tsp sugar

1 tsp salt

Some pepper

red onion

finely chopped

1 clove of garlic

finely chopped

1 tbsp capers

finely chopped

½ cucumber

quartered, cored and chopped into about 2 cm chunks

2 stalks of celery

cut into about 5 mm wide chunks

200 g Datterini tomatoes

sliced

5 sprigs of basil

leaves plucked and cut into fine strips

5 sprigs of flat-leaved parsley

cut into fine strips

Soak the beans in plenty of water for about 12 hours or overnight. Drain the beans, then transfer them to an ovenproof dish and pour in the water. Put the dish on a wire shelf in the cold cooking space and cook at 100 °C for about 50 minutes until soft using the steam mode. Take out, leave to cool down and drain.

Steaming 100 °C for 50 Mins

Mix together the balsamic vinegar and all the ingredients up to and including the capers in a large bowl to a sauce. Add the beans and allow to infuse briefly. Add the cucumber and all the ingredients up to and including the parsley and mix together.