Warm Borlotti Bean Salad | With Balsamic Shallots & Sage

Preheat the oven to 180 °C top/bottom heat. Toast the walnut kernels on a small baking tray in the oven for 5 to 6 minutes until wonderfully fragrant. Then remove, let cool, and roughly chop.

Peel the shallots and quarter them lengthwise. Peel the garlic and slice thinly. Wash the sage and pat dry. Pick over the rocket, wash, and spin dry. Drain the borlotti beans in a colander, rinse briefly with cold water, and let drain well.

Heat 3 tbsp of extra virgin olive oil in a wide frying pan over medium heat. Add the sage leaves and fry gently for about 1 to 2 minutes until crispy. Remove with a slotted spoon and drain on paper towels – they will turn wonderfully crisp as they cool.