Borlotti and Red Onion Salad

Fast, filling and flavoursome side dish from Rome

1. 1

   MARINATE - Peel and finely slice the onion. Place in a bowl with 5 tablespoons of vinegar and add water to cover the onion slices. Set aside for about 30 minutes.
   
   PREP - Meanwhile, peel and crush the garlic. Finely chop the anchovy fillets.
   
   MIX - Mix the garlic and anchovies in a bowl. Add the olive oil, most of the thyme leaves (reserving a few for decoration), 1 tablespoon of vinegar, some salt and a grinding of black pepper and mix well.
   
   COMBINE - Rinse the borlotti in a colander under running water and put into a serving bowl. Drain the onion and add to the beans.
   
   SERVE - Drizzle the anchovy dressing over the borlotti and onion and sprinkle with the reserved thyme leaves.