Middle Eastern Spiced Pinto Bean Salad | Rich Autumn Bowl
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20 min
Quick
Kifli Kukták
Kiadós és ízletes közel-keleti főétel saláta sárgarépával és római köménnyel párolt tarkababbal, friss koktélparadicsommal, roppanós lilahagymával és krémes fetával.
Ingredients
Preparation method
Preparing vegetables and ingredients
Peel the carrots and cut them into thin rounds. Wash the cherry tomatoes and cut them in half. Slice the red onion into paper-thin half rings, and finely mince the fresh garlic.
Rinse the fresh parsley, drain thoroughly, then chop finely. Squeeze the juice from the lemon.
Simmering the spiced pinto beans
Heat 20 ml of extra virgin olive oil in a deep frying pan. Add the sliced carrots and minced garlic, then sauté over medium heat for 3-4 minutes until the carrots soften slightly.
Chef's tip
Much like traditional Turkish barbunya pilaki, this salad is even more delicious the next day when well chilled, as the pinto beans absorb the flavours of the olive oil, lemon, and cumin.
If you would like to make it even heartier, you can also sprinkle some toasted pine nuts or roughly chopped walnuts over the top.
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