Serbian bean salad with onion (Salata od graha)

1. Soak the beans overnight in plenty of cold water. The next day drain, cover with fresh water, bring to the boil with the bay leaf and simmer for 1-1½ hours until tender but still whole; salt at the end.

2. Drain, remove the bay leaf and let the beans cool until lukewarm.

3. Thinly slice the onion into half-moons and rub with a pinch of salt to soften it a little.

4. In a bowl, whisk the oil with the vinegar, paprika, salt and pepper.

5. Toss the lukewarm beans with the onion, dressing and finely chopped parsley.

6. Leave for at least 30 minutes for the flavours to come together and serve at room temperature – on its own on fasting days, otherwise with roasts.

Tip: In Serbia this is the classic salad of the fasting periods, often served with prebranac or fried fish. Save time with tinned white beans: just rinse them and start with step three.