Beetroot & Red Kidney Bean Salad

Rinse beans and soak for approximately 12 hours or overnight in cold water. Discard water.

Put soaked beans in saucepan with 4 cups cold water, whole garlic clove and cumin seeds. Boil until tender, approximately 1 hour. Do not overcook beans. Allow beans to cool. Drain and remove garlic.

Chop spring onions finely. Peel beetroot and grate finely.

In a bowl combine beans, beetroot, onion, yoghurt and vinegar. Season to taste.

Sprinkle with seasame seeds and serve.

TIP: Whilst pre-soaking the beans shortens the cooking time, if you are short on time, just rinse the beans and start at Step 2 of the method, allowing for approximately 1 1/2 hours to cook. To add more colour to the dish, add a finely diced green or yellow capsicum and/or a finely grated carrot.