Warm Bean and Mushroom Salad | High in Protein
(0)
20 min
Quick
Sezamo
O salată caldă orientală plină de texturi și arome savuroase: fasole Cannellini cremoasă și ciuperci rumenite la tigaie cu usturoi și chimion, scăldate într-un dressing fin de tahini cu lămâie. Boabele crocante de rodie, miezul de nucă rumenit și ierburile proaspete desăvârșesc acest prânz sațios și sănătos.
Preparation method
Preparing the ingredients and dressing
Rinse the Cannellini beans under cold running water and drain well. Clean and slice the mushrooms, thinly julienne the red onion, and finely mince the garlic cloves.
For the dressing, whisk the tahini paste in a small bowl with freshly squeezed lemon juice, a pinch of sea salt, and 2-3 tablespoons of warm water until you get a smooth and creamy emulsion.
Cooking and assembling
In a large skillet, heat the extra virgin olive oil over medium heat. Add the mushrooms and sauté for 5-6 minutes until golden. Add the minced garlic, ground cumin, and sweet paprika, cooking for another 1 minute until fragrant.
Chef's tip
For extra crunch, serve the salad alongside warm strips of Lebanese flatbread toasted with a little olive oil.
The tahini dressing can be prepared in advance and keeps perfectly in the refrigerator in an airtight jar for up to 3 days.
35 min
Quick
