Warm Lebanese red bean salad with tahini | Hearty Middle Eastern lunch
(0)
20 min
Quick
Sezamo
O salată orientală caldă, extrem de hrănitoare și plină de savoare libaneză. Boabele cremoase de fasole roșie sunt rumenite la tigaie în ulei de măsline infuzat cu usturoi, chimion și boia dulce, apoi învăluite într-un sos mătăsos de tahini și lămâie. Alături de roșii cherry dulci, ceapă roșie crocantă, verdețuri proaspete de pătrunjel și mentă și muguri de pin aurii, această salată caldă transformă fasolea într-un prânz delicios și bogat în proteine vegetale.
Ingredients
Preparation method
Preparing the vegetables and tahini dressing
Drain the canned red beans thoroughly in a sieve and rinse them briefly with cold water, letting them drain completely. Peel and crush the garlic cloves, then finely chop them. Cut the red onion into thin julienne slices, and cut the baby plum tomatoes in half.
Wash and dry the parsley and mint leaves thoroughly, then finely chop them. In a small bowl, prepare the tahini sauce: mix the 2 tablespoons of sesame paste (tahini) with the freshly squeezed juice of 1 lemon, a pinch of sea salt, and 2-3 tablespoons of lukewarm water, whisking vigorously with a whisk until you get a smooth and silky sauce.
Sautéing the red beans with Middle Eastern spices
In a dry pan, lightly toast the pine nuts over medium heat for 2-3 minutes until golden and fragrant, then transfer them to a small plate to cool.
Chef's tip
If the sesame paste (tahini) is thick at first when you add the lemon juice, keep gradually adding a tablespoon of cold or lukewarm water and whisking vigorously; it will quickly turn into a smooth and creamy dressing.
For an even richer flavor, you can also top the salad with a few pomegranate seeds or a drizzle of pomegranate molasses, which perfectly complement the earthy notes of the beans and cumin.
50 min
Quick
