Turkish white bean salad. Another store cupboard menu. So simple: Beans, red onions, parsley, but it was the dressing, using tahini which was a taste bud revelation.
INGREDIENTS Serves 4 as a plentiful side
2 400 g cans of cannellini bean
2 red onions finely sliced
2 teaspoons chilli flakes
flatleaf parsley, chopped (about a large handful)
1 clove of garlic crushed
3 tablespoons lemon juice
3 tablespoons tahini
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
fresh ground black pepper
METHOD
Mix the beans, onion, chilli and parlsey in a large bowl.
Put the rest of the ingredients in a smaller bowl and whisk until smooth. If it seems stiff, add a teaspoon of water at a time until the mixture is of a dressing consistency.
Pour the dressing onto the bean mixture and toss carefully to coat.
Original recipe: Sabrina Ghayour. Persersian
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