Middle Eastern Roasted Butter Bean Salad | Crispy and Spiced

Preheat the oven to 200 °C (180 °C fan). Rinse the canned white beans with cold water, then thoroughly dry them with paper towels – this is the secret to a crispy texture! In a baking tray, toss the beans with 2 tablespoons of olive oil, ground cumin, half a teaspoon of salt, and freshly ground black pepper. Roast for 20-25 minutes until golden brown and crispy on the outside.

Meanwhile, toast the flaked almonds in a dry pan over medium heat for 2-3 minutes until golden brown, taking care not to burn them, then transfer them to a small bowl to cool.

For the dressing, whisk the tahini until smooth with the freshly squeezed lemon juice, minced garlic, remaining olive oil, and a pinch of salt and pepper. Add 2-3 tablespoons of cold water until you achieve a silky, easily pourable texture.