Middle Eastern Pan-Fried Red Kidney Bean Salad | Spiced Autumn Bowl
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15 min
Quick
Kifli Kukták
Gazdag és tápláló közel-keleti főétel saláta serpenyőben pirított római köményes vörösbabbal, roppanós zöldségekkel, friss zöldfűszerekkel és krémes feta sajttal. Melegítő, tökéletes őszi fogás.
Ingredients
Preparation method
Preparing the vegetables
Wash the cherry tomatoes and cut them in half. Cut the cucumber lengthwise into quarters, then dice into bite-sized pieces. Thinly slice the red onion into half-moons, and finely chop the fresh garlic.
Rinse the fresh parsley and fresh mint, drain thoroughly, and finely chop.
Pan-frying the spiced red kidney beans
Pour the canned red kidney beans into a colander, rinse thoroughly with cold water, and let drain completely.
Chef's tip
Serve with warm, toasted pita bread or crispy za'atar flatbread for the complete Middle Eastern experience.
The salad also makes an excellent cold lunch the next day; if preparing it in advance, it is best to crumble the feta cheese on top right before serving.
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