500g butter beans
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
1 tbsp red wine vinegar
3 tbsp walnut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Top and tail beans, then blanch briefly in boiling water and refresh under cold water. Drain well. Arrange in a bowl and scatter with onion, pepper and salt. Prepare dressing by whisking together red wine vinegar and walnut oil. Pour over beans and serve.