1 tin red kidney beans (400g)
1 packet (250g) cooked beetroot (or cook your own)
1–2 cloves garlic, depending on size
2 tbsp chopped coriander or parsley
1 tbsp chopped dill
2 tbsp plum, apricot or damson jam, warmed
1–2 tbsp red wine vinegar
Chop the beetroot into cubes and mix with the beans, crushed garlic and herbs. Warm the jam until it’s runny and add, along with vinegar and salt and pepper to taste. The salad should taste sweet and tangy without being sickly.
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