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

Name: Meliz Cooks Creamy Tahini, Quinoa & Quinoa “Piyaz” Salad | Blossom Avenue
Cuisine: Middle Eastern
Ingredients: 1 tbsp sesame seeds; 2 tbsp extra virgin olive oil; 1 x 400g (drained weight, 240g) can, drained, good quality cooked cannellini beans, gently dried with a paper towel; 200g cooked quinoa, fully drained and cooled; 30g fresh flat leaf parsley, leaves and stalks finely chopped; 250g baby plum tomatoes, halved / roughly chopped; 1 small red onion, halved and very finely sliced; 100g pitted dry black olives, halved; 1 tsp pul bul biber / Aleppo pepper flakes (+ a little extra for garnish); 1 tsp sumac (+ a little extra for garnish); Grated zest of 1 lemon; 1 tbsp freshly squeezed lemon juice; 1 tsp sea salt flakes; ¼ tsp coarse black pepper; 3 large eggs, hard-boiled, peeled and cut into quarters; Extra virgin olive oil (to drizzle and garnish); A few fresh mint leaves (for garnish); 2 tbsp + 1tsp cold water; 4 tbsp tahini; 4 tbsp freshly squeezed lemon juice; 2 tsp red wine vinegar; Small clove of garlic, finely grated; 1 tsp dried mint; a pinch of sea salt flakes to taste