A white bean salad with tahini as eaten in the Antalya area of Turkey.
Author: The Tofu Diaries
Cuisine: Turkish
Serves: 4
Ingredients:
For the salad:
235g cannellini beans, cooked
25g fresh parsley, chopped
1tsp black pepper
For the Dressing:
3tbsp tahini
3tbsp lemon juice
2tbsp apple cider vinegar
2 cloves garlic, crushed
For the Topping:
4 plum tomatoes, sliced
50g tofu, well pressed and cut into 4 pieces
2tsp olive oil
1tbsp fresh parsley, chopped
Read more at natalietamara.co.uk
