Piyaz

Turkish white bean salad with sumac-rubbed red onion, tomato and parsley in a lemon-vinegar dressing, topped with egg; a fiber and protein source.

Ingredients

• 600 g cooked white beans
• 150 g red onion
• 40 g (1 bunch) parsley
• 150 g tomato
• 100 g (2) hard-boiled eggs
• 50 g (4 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 20 g (1½ tbsp) vinegar
• 4 g (2 tsp) sumac
• 3 g (1 tsp) red pepper flakes
• 6 g (1 tsp) salt

Instructions

1. 1

   Thinly slice the red onion and rub it with the sumac and half the salt. Let stand for 5 minutes.

2. 2

   Finely chop the parsley, dice the tomato, and peel and slice the eggs.

3. 3

   Whisk the olive oil, lemon juice, vinegar, pepper flakes and remaining salt into a dressing.

4. 4

   Combine the drained beans with the onion, tomato and parsley in a large bowl, add the dressing and toss gently.

5. 5

   Transfer to a serving dish and arrange the egg slices on top. Let rest for 10 minutes before serving.

Nutrition

Per serving