A beautiful salad by Joke Boon. Something wonderful happens to cooked pulses when you fry them. They change texture, become crunchy and almost take on something meaty. Very tasty in a salad with beetroot, which has a Scandinavian feel due to the ingredients mint and sunflower seeds. With jacket potatoes, it makes a deliciously satiating vegan main dish, but is also suitable as a starter or lunch dish. The picture shows black eye beans, but you can also use chickpeas or another type of white bean.

1. Heat 2 tablespoons of olive oil in a large frying pan. Add the sprig of rosemary. Pat the drained beans dry well with kitchen paper and add them to the pan. Fry for 20 minutes, stirring frequently, until dry and crispy. Meanwhile, continue with the rest of the salad.
2. Toast the sunflower seeds brown and crispy in a dry frying pan. Keep at it, because suddenly it goes hard and then they can burn. Remove the seeds from the pan and set aside.
3. Cut the beetroot into quarters. Cut each piece into ½-centimetre-thick slices. Put them in a salad bowl together with the pomegranate seeds, mint and sunflower seeds, then mix everything together.
4. Whisk together the ingredients for the dressing and spoon it through the salad.
5. When the beans are cooked crisp, spoon 2/3 of them through the beetroot mixture. Spoon the salad onto a large platter or plates, divide the rest of the crispy beans on top and garnish with some freshly chopped mint.