Mixed bean salad

• red rice↗100g g
• eggs↗2

  at room temperature

• red onion↗1/4

  halved and thinly sliced

• dill↗handful of fresh

  handful of fresh, roughly chopped

• mixed beans2 x 400g cans

  (try cannellini, butter, haricot, black, kidney, borlotti or flageolet), drained and rinsed

• white miso↗1 tbsp tbsp
• lemon↗1

  juiced

• honey↗1 tsp tsp
• extra virgin olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.

2. 2

   Bring a pan of water to the boil. Lower in the eggs on a spoon, boil for 8 mins, then scoop out and immediately plunge into cold water. Once cool enough to handle, peel the eggs and set aside.

3. 3

   Put the onion, dill and beans in a large salad bowl and set aside.

4. 4

   Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.

5. 5

   Once the rice is ready, drain in a sieve, then run under cold running water to cool, then drain again and tip into the salad bowl with the beans. Pour in the miso dressing, add a good pinch of seasoning and toss well to combine. Slice the eggs into wedges, arrange them on the top of the rice and beans, and serve.