Antalya Beany Salad

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A beany salad in a sesame flavoured dressing.

This is a Turkish side, main or salad dish.

Omit the eggs for a vegan dish, or serve them separately if necessary.

Quantities are for four nice portions.

Ingredients

2
FAIRTRADE lemons
to taste
salt
5 ml
FAIRTRADE freshly ground black pepper
1
medium red onion
6
cherry tomatoes
50 ml
Equal Exchange FAIRTRADE Tahini
30 ml
white wine vinegar
2
hens eggs
3
cloves garlic
1 can
suma haricot beans
plenty
fesh chopped coriander leaves

Method

Preparation

Skin the onion and slice into 2 cm strips.

Skin and crush the garlic.

Wash the cooked beans.

Extract the juice from the lemons, discard the pith and peel and pips.

Cut the cherry tomatoes into halves.

Cooking

Hard boil the eggs.

Once cooked, allow to cool, remove the shells and slice for decoration.

Assembly

Using the back of a spoon, mix the tahini, lemon juice, vinegar and garlic to form a thick liquid (adjust with more tahini if too runny).

Mix the onions and beans, pour in the dressing and turn gently.

Turn the salad out into a serving dish and decorate with a little central hill of tomatoes surrounded by a plain of egg slices.

Chill in the refridgerator for 30 minutes.

To serve

Serve chilled as a side dish, or with slices of bread as a light lunch or snack.

Variations

Dried beans, soaked overnight and cooked are better but require planning and forethought.

Any white beans such as canneloni, or black eye can be used in place of the haricots.