I remember posting a similar recipe –Fasulye Piyazi –before. It was a different version with black olives. However, it’s been hot in Sydney for the last a few days and we seem to be having more salads for our lunches when it’s hot than anything else. So I thought I should come up with a more contemporary one this time.
A little bit of background on Fasulye Piyazi; it is a traditional side salad to Turkish koftas and considered as a mezze as well. Pretty much every kofta place in Turkey offers Fasulye Piyazi and each one is different depending on the area. The most traditional version includes hard-boiled eggs. And now for my version of this refreshing salad:
1x tin cannellini beans, rinsed and drained
½ Spanish onion, chopped
½ banana chilli, sliced
6 cherry tomatoes, halved
½ handful flat leaf parsley, chopped
4 tiny pickled gherkins, rinsed, dried and chopped finely
1 ½ tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
½ tsp ground sweet paprika
1 tsp sumac
Salt and pepper
• Place the beans, onions, banana chilli, cherry tomatoes gherkins and parsley in a bowl.
• Sprinkle the paprika and sumac.
• Whisk the oil, lemon juice, salt and pepper.
• Toss with the salad and serve.