Name: Antalya-Style Bean Salad with Tahini Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 jar Organic White Beans; ½ small onion, quartered and thinly sliced; 1 medium ripe tomato, diced; A handful of flat-leaf parsley, finely chopped; 45g (1¾ oz/⅓ cup) Turkish or other good quality black olives, pitted and halved; 2 fat garlic cloves, crushed and finely chopped; juice of ½ lemon; 1 teaspoon ground cumin; pinch of salt; 2 tablespoons tahini; 1 tablespoon grape or cider vinegar; 60ml (2 fl oz/¼ cup) lukewarm water; 2 hard-boiled eggs (or however many per person) quartered (optional); A drizzle of extra-virgin olive oil

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Ve* V D G

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Antalya-Style Bean Salad with Tahini Sauce

Ozlem Warren

HUGE thank you to the legend that is Özlem Warren - award winning Turkish food writer and chef - for sharing this beauty of a recipe from her new cookbook, SEBZE.

"We have a variety of bean salads and this Tahinli Fasulye Piyazı is a specialty from the Antalya region, on the southwest coast. It makes a substantial, nutritious, great-value lunch with flatbreads to mop up the delicious sauce"

It's traditionally served with hard boiled eggs and/or meatballs - but the salad is super fresh and hearty in it's own right, you can keep it as it is for a plant-based belter.

Photography by Sam A. Harris

Feeds: 4

Takes: 15 minutes

Ingredients

1 jar Organic White Beans
½ small onion, quartered and thinly sliced
1 medium ripe tomato, diced
A handful of flat-leaf parsley, finely chopped
45g (1¾ oz/⅓ cup) Turkish or other good quality black olives, pitted and halved

For the Tahini Sauce

2 fat garlic cloves, crushed and finely chopped
juice of ½ lemon
1 teaspoon ground cumin
pinch of salt
2 tablespoons tahini
1 tablespoon grape or cider vinegar
60ml (2 fl oz/¼ cup) lukewarm water

To serve

2 hard-boiled eggs (or however many per person) quartered (optional)
A drizzle of extra-virgin olive oil

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Drain and rinse the beans, then place in a large bowl. Stir in the onions and gently combine.
step 2
Stir the tomatoes, parsley and olives into the salad and combine well, then check the seasoning and adjust to your taste.
step 3
Transfer the salad to a serving plate, decorate with the quartered, hardboiled eggs (if using), drizzle with extra virgin olive oil and serve.

To make the Tahini Sauce

step 5
Combine the garlic, lemon juice, ground cumin and a good pinch of salt with the tahini in a small bowl.
step 6
Stir and combine well; you will notice the sauce will thicken. Pour in the vinegar and lukewarm water, and combine well for 30 seconds. You will achieve a runny sauce at the end. Pour this sauce over the beans and gently combine well.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans