Meliz Cooks Creamy Tahini, Quinoa & Quinoa “Piyaz” Salad | Blossom Avenue

Ingredients

5 servings

1 Tbspsesame seeds

2 Tbspextra virgin olive oil

1 x 400gcannellini beans

can, drained, good quality, cooked, gently dried with a paper towel

200gquinoa

cooked, fully drained and cooled

30gfresh flat leaf parsley

leaves and stalks finely chopped

250gbaby plum tomatoes

halved / roughly chopped

1red onion

small, halved and very finely sliced

100gpitted dry black olives

halved

1 tsppul bul biber

Aleppo pepper flakes + a little extra for garnish

1 tspsumac

(+ a little extra for garnish

1grated zest of lemon

1 Tbspfreshly squeezed lemon juice

1 tspsea salt flakes

¼ tspcoarse black pepper

3eggs

large, hard-boiled, peeled and cut into quarters

Extra virgin olive oil

to drizzle and garnish

3fresh mint leaves

for garnish

2 Tbspwater

cold

4 Tbsptahini

4 Tbsplemon juice

freshly squeezed

2 tspred wine vinegar

garlic

Small, finely grated

1 tspdried mint

sea salt flakes

to taste

Instructions