Brendan made this tonight to go alongside a few things I’d made. It almost gave me a nervous breakdown to see him in the kitchen. He’s like a newborn gazelle bumping into and dropping things left, right and centre. The salad itself was something he’d eaten in Turkey and loved. It was good… but next time, he’ll make it from the comfort of his chair (ie. I’ll make it).
2 cups of cooked northern beans
1 onion, cut finely in half-moons
1/2 cup flat leaf parsley (finely chopped)
1 teaspoon black pepper
2 hard boiled eggs (sliced)
1 green banana capsicum (seeded and chopped)
1 tomato (diced)
1/4 cup tahini
1/4 cup white vinegar
1/4 cup lemon juice
2 cloves of garlic (minced)
Soak the beans overnight. Bring them to a boil and then on medium heat cook them until soft (30-40 minutes). You can also use canned beans.
In a bowl mix tahini, vinegar, lemon juice, and garlic into a cream like consistency. Pour the tahini dressing over the beans and mix. Cut the onion in half and then slice thinly into half moon shapes. Sprinkle with salt, leave for 5 minutes, then rinse and pat dry with paper towels. Mix into the beans and add the parsley.
Arrange on a large plate and then decorate with the sliced boiled egg, capsicum and tomatoes add a little salt & pepper and serve.
Great as a Meze dish with other tasty middle eastern treats such as tabouleh and kofte.