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Adzuki bean and apricot salad

- 150g aduki beans
- 8 dried apricots
- 150ml apple juice
- 3 tablespoons red wine vinegar
- 2 tablespoons safflower oil
- 1 spring onion
- 2 red onions
- thyme, parsley, chervil, pepper, salt

Soak the beans. Finely chop the apricots and leave to marinade overnight in the apple juice. The next day, cook the beans, and drain.

Make a vinaigrette with the oil, salt, pepper and thyme and pour over the cooked beans, leave cool.

Add the apricots and apple juice. Cut the onions into rings and add them, together with the rest of the herbs.


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