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This dish is best made well in advance to allow the flavours time to blend. You can dress the salad while the beans are still hot, leave it to cool, then chill before serving. It makes a good first course or addition to a salad selection, or can be served with hot garlic bread and a green salad or tomato salad.

SERVES 4–6

225g (8oz) dried haricot beans, soaked and cooked or use 2 × 400g cans

1 tsp sugar

5 tsp mustard powder

1 garlic clove, crushed

salt and freshly ground black pepper

2 tbsp red wine vinegar

6 tbsp extra-virgin olive oil

2 heaped tbsp chopped fresh herbs (such as chives, parsley, chervil, tarragon and dill)

Drain the beans, rinsing the canned ones (if using).

Put the sugar, mustard and garlic into a bowl with a little salt and a grinding of pepper. Blend to a paste with the vinegar, then gradually stir in the oil to make a dressing.

Add the herbs and the beans and mix well. Allow to cool, then chill in the fridge before serving.