Charnwood, or Applewood, cheese is a mature Cheddar variation, smoked and coated with paprika. Cubed, it adds colour and bite to this summertime salad, which mixes fresh French and broad beans with canned kidney beans.
450 g (1 lb) broad beans
salt and pepper
225 g (8 oz) French beans, trimmed
15 ml (1 tbsp) vegetable oil
150 g (5 oz) natural yogurt
15 ml (1 tbsp) mild wholegrain mustard
15 ml (1 tbsp) lemon juice
397 g (14 oz) can red kidney beans, drained and rinsed
225 g (8 oz) Charnwood or Applewood cheese, cubed
chopped fresh parsley, to garnish
1. Shell the broad beans and cook in boiling salted water for 10 minutes. Add the French beans and continue to cook for 5-10 minutes, until both are tender.
2. Meanwhile, mix together the oil, yogurt, mustard, lemon juice and salt and pepper until well blended.
3. Drain the cooked beans and while still hot, combine with the kidney beans and dressing. Leave to cool.
4. Toss in the cubes of cheese and garnish with chopped fresh parsley just before serving.