Gigantes Salad with Roasted Peppers, Dill and Thyme Honey Vinaigrette

Everyone knows gigantes baked in tomato. This is the summer version: the beans are boiled, cooled and dressed like a salad, with sweet roasted peppers and a honey vinaigrette that plays against the vinegar. It keeps three days in the fridge and gets better.

Serves 4 as a side - 1 hour 30 minutes plus overnight soak

Ingredients

• 250g APSOGO Organic Greek Giant Beans, soaked overnight
• 2 APSOGO Organic Greek Bay Leaves
• 2 red peppers
• 1 small red onion, thinly sliced
• 1 tbsp APSOGO Organic Greek Dill
• 1 tsp APSOGO Organic Greek Oregano
• 5 tbsp APSOGO Extra Virgin Olive Oil
• 2 tbsp red wine vinegar
• 1 tsp APSOGO Organic Greek Thyme Honey
• 1 garlic clove, grated
• APSOGO Greek Sea Salt Blossom and black pepper

Method

1. Drain the beans, cover with fresh water, add the bay leaves and simmer 60-75 minutes until tender but still whole. Salt for the last 10 minutes. Drain and cool.
2. Meanwhile roast the peppers under a hot grill or over a gas flame until blackened all over. Cover in a bowl for 10 minutes, then peel, deseed and slice into strips.
3. Whisk the olive oil, vinegar, honey, garlic, dill, oregano, salt and pepper into a dressing.
4. Toss the warm beans with the dressing so they absorb it. Add the peppers and onion and toss again.
5. Rest 20 minutes before serving, at room temperature.

Tip

Add crumbled feta or a handful of Kalamata olives to make it a main course.

All the APSOGO ingredients in this recipe are available at apsogo.com.