Beilage
Marinated Za'atar Bean Salad
20 Min.Für 4Nutri-Score A€
A
20 Min.
20 Min.Marinated Za'atar Bean Salad
was Sie brauchen
Zutaten
canned beans (drained and rinsed)Vorräte480 g- olives (pitted, roughly chopped)Vorräte150 g
olive oil (extra virgin)Vorräte60 ml
lemon juice (freshly squeezed)Obst & Gemüse30 ml
za'atar (2 tsp)Gewürze10 g- sumac (1 tsp)Gewürze5 g
garlic (cloves, finely grated)Obst & Gemüse2 Stücke
red onion (small, thinly sliced)Obst & Gemüse1 Stück
parsley (roughly chopped)Obst & Gemüse20 g
salt (to taste)Gewürze3 g
black pepper (freshly ground)Gewürze1 g- sourdough bread (slices, toasted)Backwaren4 Stücke
ricotta (for serving, or labneh)Milchprodukte200 g
pro Portion
Nährwerte
315kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 11 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Rührschüssel
Seiher
Zitruspresse
Schritt für Schritt
Zubereitung
- Schritt 1
Drain and rinse the beans
- Drain the canned beans in a colander and rinse well under cold water.
- Shake off excess water and transfer the beans to a mixing bowl.
- Schritt 2
Prepare the olives and greens
- Pit and roughly chop the olives.
- Thinly slice the red onion and roughly chop the parsley.
- Schritt 3
Mix the marinade
- Whisk the olive oil, lemon juice, za'atar, sumac and grated garlic in a small bowl.
- Season with salt and black pepper.
- Schritt 4
Marinate the salad
- Add the olives, red onion and parsley to the beans.
- Pour over the marinade and toss to coat everything well.
- Let the salad marinate so the flavours meld.
- Schritt 5
Serve
- Spoon the bean salad onto toasted sourdough spread with ricotta, or serve on its own.
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