• 2 ozs (55 g/⅓ cup) haricot beans
• 2 ozs (55 g/⅓ cup) kidney beans
• 2 ozs (55 g/⅓ cup) green lentils
• 3 small carrots
• 3 bouquet garni
• 3 small onions, each stuck with 2 cloves

French Dressing

• 9 fl ozs (275 ml/2¼ cups) extra virgin olive oil
• 3 fl ozs (50 ml/scant ½ cup) red or white wine vinegar
• salt and freshly ground pepper
• 1 dessertsp. Dijon mustard
• 1 teasp. chives
• 3 large cloves of garlic
• 1 teasp. thyme
• 1 teasp. parsley

Garnish

• 2 teasp. freshly chopped parsley
• 2 teasp. fresh basil

Soak the beans in cold water separately overnight. Lentils do not need to be soaked. Cook the pulses in separate saucepans; cover each with 3 cups of cold water and add a carrot, onion and bouquet garni to each saucepan. Do not add salt to the beans until almost cooked. Beans take anything from 20–60 minutes to cook, depending on variety and age. Lentils take 10 minutes approx. They should be soft, but still hold their shape. (Keep the cooking liquids—they may be used as a base for a bean or lentil soup and are full of vitamins.)

Whisk or liquidise ingredients for French Dressing together; it should be very well seasoned and quite sharp. Make sure the pulses are well drained. While they are still warm, toss the beans and lentils in the French Dressing, using enough just to coat the pulses. Taste and season well with salt and freshly ground pepper, and fold in the chopped parsley and basil.