JUDIÓN & FENNEL SALAD WITH SMOKED SALMON

The judión is a big, flat bean – similar to a butter bean. They are good in stews but are at their best in cold salads, as they are really creamy inside. You don’t see this type of bean in many restaurants, but it is very Spanish. You can find judiones in Spanish delis and online, but you could also use any other dried flat white bean.

FOR 4–6

300g dried judión beans, soaked overnight (see method)

2 bay leaves

1 onion, cut in half

125ml extra virgin olive oil

60ml Moscatel vinegar

sea salt and freshly ground black pepper

2 fennel bulbs, diced

1 bunch of fresh dill, chopped

300g smoked salmon, sliced into thin strips

Put the judión beans into a large bowl (remember that they will expand) and cover with plenty of hot water. Leave to soak overnight.

The next day, drain the judiones and put into a pan with fresh cold water, the bay leaves and the onion. Place on a medium heat and bring to the boil, then reduce the heat and cook until nice and soft. Drain.

In a large bowl, whisk together the olive oil, vinegar, salt and pepper to make a dressing, then add the fennel, dill and drained beans and mix together. Spoon on to small plates, and top with the salmon.