I was researching some Mediterranean dishes for VeganMoFo as it was my theme for 2013 and I put special efforts into some local dishes from Adana –the city where Adana kebab is coming from. I wanted to do at least one recipe from that region but after my Adana kebab attempt –which ended up being converted into koftas as they didn’t hold it together on flat skewers – I gave up!
During my research though, I came across quite a few interesting recipes from the region. I must have saved those recipes on my archive after researching some Turkish regional recipes as they are neatly categorised into right folders. One recipe called Vartabi (or Vartabet; same thing really) caught my attention because of its simplicity. It’s basically cooked cannellini beans topped with a tahini sauce, a very garlicky tahini sauce. That gave me the idea of Cannellini Bean Salad with Tahini Dressing. I thought, while I’m still working on my vegan Adana kebab recipe, this’ll do for the time being.
(The green bowl (by Casauno) from Made on Earth and the wooden fork from Newtown)
A note on tahini: I am not a huge fan of tahini so there is only a hint of it in the dressing that you can taste. I suppose that’s as much as I can handle. However, if you are having an ongoing love affair with tahini –pretty much everyone else is –then use more. Make it yours.
Cannellini Bean Salad with Tahini Dressing
1xtin (400 gr) cannellini beans, rinsed and drained
1 spring onion (scallion), chopped finely
1 tbsp tahini
1 tbsp apple cider vinegar
1 tbsp freshly squeezed lemon juice
1 tiny clove garlic, crushed
1 tbsp extra virgin olive oil
½ tsp Turkish chilli flakes
Salt and pepper
• Rinse and drain the beans and transfer them into a salad bowl.
• Chop the spring onion (scallion) finely and add the beans.
• To make the Tahini Dressing; whisk together the tahini, apple cider vinegar, lemon juice, crushed garlic, chilli flakes, salt and pepper and drizzle over the salad.