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Vegetarian
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Vegetarian Option
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Vegan
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Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Antalya-Style Bean Salad with Tahini Sauce
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
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 Sauce2 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 serve2 hard-boiled eggs (or however many per person) quartered (optional)
A drizzle of extra-virgin olive oil
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Directions
Drain and rinse the beans, then place in a large bowl. Stir in the onions and gently combine.
Stir the tomatoes, parsley and olives into the salad and combine well, then check the seasoning and adjust to your taste.
Transfer the salad to a serving plate, decorate with the quartered, hardboiled eggs (if using), drizzle with extra virgin olive oil and serve.
Combine the garlic, lemon juice, ground cumin and a good pinch of salt with the tahini in a small bowl.
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.
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