Scarlet Runner Bean Salad with Radishes and Pomegranate

Runner beans make a welcome salad component, because they are thick-skinned and firm, yet with a creamy interior. You can prepare all the components of this salad in advance, then wait until just before serving to combine everything, so all the ingredients stay crisp and fresh

• ½ bunch fresh coriander

• 1 to 2 fresh green chillies (jalapeños if you can find them), halved, stemmed, and seeded

• 1 tablespoon fresh lime juice

• 1 tablespoon cider or white wine vinegar

• 50ml olive oil

• Salt and freshly ground black pepper

• 80g rocket or baby spinach

• 1 radish, halved and very thinly sliced (or other radishes of your choice, thinly sliced)

• 250g Jerusalem artichokes, cut into small chunks (or Mexican jicama if you can find it)

• 2 cups drained cooked Scarlet Runner beans

• 80g pomegranate seeds

FOR THE DRESSING
Finely chop the coriander and chillies. Place in a small bowl and add the lime juice, vinegar, and olive oil; stir to combine. Season to taste with salt and pepper. Let stand while you prepare the rest of the salad.

FOR THE SALAD
In a serving bowl, combine the greens, radish slices, Jerusalem artichoke/jicama chunks, and beans. Add some of the dressing; toss to combine. Taste and adjust the seasonings, adding more dressing, if desired. Sprinkle with pomegranate seeds before serving.