Antalya piyaz — white bean salad with tahini
White beans and hard-boiled eggs in a tahini, lemon and cumin dressing.
Active time25 min
Cooking10 min
Total30 min
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Ingredients
- 1 lemon
- 2 garlic cloves
- 1 onion
- 10 g fresh parsley
- 1 medium tomato
- 2 eggs
- 2 400 g cans of cooked cannellini beans, net weight
- 1 tsp ground cumin
- 60 ml water
- 1 tsp olive oil
- 45 g pitted black olives
- 1 pinch of ground black pepper
- 1 pinch of salt
- 2 tbsp tahini
- 1 tbsp cider vinegar
Preparation
Lower the eggs into simmering water and cook for 10 minutes. Cool under cold water, peel and quarter. While they cook, drain and rinse the beans. Peel and thinly slice the onion. Wash and dice the tomato, chop the parsley and halve the olives.
Use for the recipe: half an onion (prepare 1 onion).
half an onion10 g fresh parsley1 medium tomato2 eggs2 400 g cans of cooked cannellini beans, net weight45 g pitted black olives- saucepan
- slotted spoon
- colander
- knife
- chopping board
Peel and finely chop the garlic. Squeeze the lemon. In a bowl, mix the garlic, juice, cumin, salt and tahini. It will thicken at first. Stir in the vinegar and lukewarm water until smooth and pourable.
Use for the recipe: half a lemon (prepare 1 lemon).
half a lemon2 garlic cloves1 tsp ground cumin60 ml water1 pinch of salt2 tbsp tahini1 tbsp cider vinegar- knife
- chopping board
- bowl
- spoon
Mix the beans with the onion and dressing. Gently fold in the tomato, parsley, olives and pepper. Top with the egg quarters and finish with the olive oil. Serve immediately.
1 tsp olive oil1 pinch of ground black pepper- mixing bowl
- spoon
Allergens
- Eggs
- Sesame
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration