White bean and borage salad with shallots, pears and thyme
Photo by Babiche Martens
- Preheat oven to 180C. Peel the shallots and toss with olive oil and 2 sprigs of thyme. Season and bake for 25 minutes.
- Empty the haricot beans and borage into a pan and warm gently. Core and slice the pears.
- To serve, spoon some beans on to each plate, then a few shallots and some slices of pear, repeat, finishing with a scatter of fresh thyme leaves and a drizzle of extra virgin olive oil.