January 22, 2015 02:37 PM
METHOD
- Drain the mung beans and place in a large pan of water.
- Bring to boil and simmer for 10 minutes.
- Add a little salt and cook for 5 minutes until tender.
- Drain and allow to cool.
- Follow the same steps for the pinto and the red kidney beans.
- Cook the broad beans and green beans in the boiling salted water for about 4 minutes.
- Drain and cool.
- Peel the tough white skins from the broad beans.
- Slice two shallots into thin rings and put in a bowl with half the lemon juice and leave to stand. Chop the last shallot.
- Add remaining lemon juice and leave to stand for 10 minutes.
- Whisk in oil and finally add sliced green chillies (without seeds), parsley and seasoning.
- Mix beans with the dressing and place in a bowl.
- Quickly rinse the sliced shallot, pat dry and arrange both shallot and halved quail eggs on top of the salad.