Tahinli Fasulye Piyaz: Antalya-Style Bean Salad with Tahini Sauce
This Turkish bean salad is tossed in a lemony tahini sauce with parsley, tomatoes and olives to make a tasty, filling lunch.
Introduction
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.
Ingredients
| 2 x 400g (14 oz) tins | pre-cooked cannellini beans |
| ½ small | onion, quartered and thinly sliced |
| 1 medium | ripe tomato, diced |
| handful of flat-leaf parsley, finely chopped | |
| 45 g (1¾ oz/⅓ cup) | Turkish or other good-quality black olives, pitted and halved |
| sea salt and freshly ground black pepper, to taste | |
| FOR THE TAHINI SAUCE | |
|---|---|
| 2 fat | garlic cloves, crushed and finely chopped |
| juice of ½ | lemon |
| 1 tsp | ground cumin |
| pinch of salt | |
| 2 tbsp | tahini |
| 1 tbsp | grape or cider vinegar |
| 60ml (2 fl oz/¼ cup) | lukewarm water |
| TO SERVE | |
| 2 | hard-boiled eggs, quartered (optional) |
| drizzle of | extra-virgin olive oil |
Method
Drain and rinse the beans, then place in a large bowl. Stir in the onions and gently combine.
TO MAKE THE TAHINI SAUCE, 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.
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, hard-boiled eggs (if using), drizzle with extra-virgin olive oil and serve.
Note: If you prefer to use dried beans, you need to soak them in cold water overnight. Drain and put them in a pan with plenty of fresh water, and cook for about 1 hour, or until tender, adding salt towards the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.
Serving suggestions: Enjoy with Balon Ekmek (page 44 of Sebze) or as a side to grills (broils). It is also lovely served with Fırında Sebzeli Karnabahar Mücveri (page 140).
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