Taste of Peru

All recipes serve 4

Zesty borlotti bean and avocado salad with a chilli and ginger salsa

• 200g borlotti beans, fresh if possible*
• 1 small red onion, peeled and finely sliced into thin half moons
• 30ml water
• 1 tbsp caster sugar
• 40ml raw cider vinegar
• 1 medium-hot red chilli
• 2cm ginger, scrubbed
• 1 small banana shallot
• 100g cherry tomatoes, quartered
• 4 tbsp fresh coriander, chopped
• 2 ripe avocados
• 2 limes, zest and juice
• 1 medium beetroot, peeled and thinly sliced
• 25ml olive oil

*If using fresh, you will also need a bay leaf, half a medium brown onion and two garlic cloves. If