Salads

Rinse McKenzie's Red Kidney Beans and soak for approximately 12 hours or overnight in cold water. Discard water.

Put soaked beans in saucepan with 4 cups cold water, whole garlic clove and cumin seeds. Boil until tender, approximately 1 hour. Do not overcook beans. Allow beans to cool, drain and remove garlic.

Chop spring onions finely. Peel beetroot and grate finely.

In a bowl combine beans, beetroot, onion, yoghurt and vinegar. Season to taste with McKenzie's Australian Natural Sea Salt and McKenzie's Whole Black Peppercorns.

Sprinkle with seasame seeds and serve.

Whilst pre-soaking the beans shortens the cooking time, if you are short on time, just rinse the beans and start at Step 2. of the method, allowing for approximately 1 1/2 hours to cook. To add colour to the dish, add a finely diced green or yellow capsicum and/or a finely grated carrot.