Middle Eastern salad with crispy white beans and tahini | Hearty lunch
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30 min
Quick
Sezamo
O salată orientală generoasă și plină de texturi crocante, perfectă pentru un prânz hrănitor. Boabele de fasole albă Cannellini sunt rumenite la cuptor cu chimion și boia dulce până devin crocante la exterior, apoi așezate peste un mix proaspăt de verdețuri, castraveți, roșii cherry, ceapă roșie, mentă și rodie, desăvârșite cu un sos catifelat de tahini.
Ingredients
Preparation method
Preparing and roasting the beans in the oven
Preheat the oven to 200°C and line a baking sheet with baking paper. Rinse the canned white beans under cold running water in a sieve and let them drain thoroughly. Gently pat them dry with paper towels so they become as crispy as possible when baked.
Transfer the dried white beans to the baking sheet, drizzle with 1 tablespoon of extra virgin olive oil, and sprinkle with a teaspoon of ground cumin, a teaspoon of sweet paprika powder, a pinch of sea salt, and ground black pepper. Mix well and spread the beans in a single, even layer. Bake for 20-25 minutes at 200°C, shaking the pan halfway through, until they become golden and crispy on the outside.
Preparing the creamy tahini dressing and vegetables
In a small bowl, combine 50 g of tahini paste with the freshly squeezed juice of 1 lemon, the 2 finely minced garlic cloves, the remaining 2 tablespoons of extra virgin olive oil, and a pinch of sea salt. Gradually add 3-4 tablespoons of cold water, whisking vigorously with a whisk until you get a smooth, velvety, and pourable emulsion.
Chef's tip
For the beans to turn out extra crispy, it is essential that they are completely dried with paper towels before being mixed with oil and spices.
If the tahini sauce becomes too thick after adding the lemon juice (a normal reaction due to emulsion), add cold water tablespoon by tablespoon until you reach the desired consistency.
35 min
Quick
