Jono & Jules do food & wine

We try so many recipes but it’s rare that we find one that’s like nothing we’ve had before. This is different and definitely recommended by us.

Georgian kidney bean salad – serves 2

• ¼ tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 3 tbsp sunflower oil
• 1 small onion, sliced
• 1 x 400g tin kidney beans, drained and rinsed
• 1 tsp sherry vinegar
• ½ tsp brown sugar
• ½ a bunch of fresh coriander, chopped
• 2 sprigs of parsley, chopped
• 2 sprigs of dill, chopped

Toast the fenugreek, coriander and fennel seeds in a dry frying pan until fragrant. Tip into a pestle and mortar and crush with a pinch of sea salt.

Heat 2 tbsp of the sunflower oil in a frying pan and cook the onion for 10-15 minutes or until soft and browned. Add the beans and warm through.

Mix 1 tbsp sunflower oil, the sherry vinegar, sugar, crushed spices, herbs and salt and pepper, together in a bowl. Stir through the beans and serve warm or cold.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)