Cannelloni Bean and Goat Cheese Salad

• 250g dried cannelloni beans (soaked for 1 hour in boiling water)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried leaf oregano
• 4 tablespoons fresh coriander leaves (snipped with scissors)
• 3 tablespoons flat leaf parsley (snipped with scissors)
• 1/4 teaspoon crushed red peppers (hot red pepper flakes)
• 250g goat's cheese cut into 1 cm cubes, salt and freshly ground black pepper.

Soak the beans in boiling for one hour before cooking (if not cooking this recipe in a pressure cooker the beans must be soaked overnight instead).

Drain and thoroughly rinse the soaked pulses in fresh water.

Place the beans in the pressure cooker with 1.2 liters.

Use pressure level 2.

close the lid and bring to full pressure.

Reduce the heat and cook for 17 minutes.

Remove the pan from the heat and, without turning the pressure selector, leave at room temperature until the locking indicator drops down. Drain the beans.

In a medium size bowl combine the warm beans and all the remaining ingredients, toss to combine.

Taste for seasoning and serve while still warm.