Sweet & Sour Butter Bean, Radish & Grilled Spring Onion Salad

First make the dressing. Combine the vinegars and raisins in the bowl for a few minutes while you prepare everything else.

Put the garlic, capers and herbs in a small food processor and pulse-blitz until finely chopped, then add the vinegars and raisins and blitx again to roughly chop. Finally, add the oil, pulse a few times to combine and then transfer to a bowl to serve.Set to one side and preheat the grill to high.

Bring a pan of water to the boil and when boiling, season generously with salt and add the butter beans. As soon as it returns to the boil, take it off the heat. Drain the beans and, while still warm, transfer to your salad bowl, and drizzle with a tablespoon of oil and the vinegar. Leave to cool.

Spread the spring onions out on a baking tray and rub them with the remaining 1 tablespoon of oil and some seasoning. Put under the grill for 3-4 minutes, turning once until they have dark spots and are cooked through.

Add the rest of the salad ingredients to the cooled beans, except the grilled spring onions. Toss with 3-4 tablespoons of the dressing, leaving a few spoonfuls to drizzle over at the end. Transfer to a large platter or plates, sit the grilled spring onions on top and drizzle with a little more dressing before serving.