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

Ingredients

5 servings

1 Tbspsesame seeds

2 Tbspextra virgin olive oil

1 x 400gcan cannellini beans

drained weight, 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

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

1tsp 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