White bean and tomato salad
Photography by Photography by Becky Nunes.
INGREDIENTS
400 grams cooked white beans or chickpeas
1 cup black olives, pitted
8 vine-ripened tomatoes, quartered
Dressing
1 tablespoon black mustard seeds
4 spring onions, finely sliced
3 cloves garlic, thinly sliced
2 tablespoons julienned ginger
¾ teaspoon turmeric
1 teaspoon cumin seeds
¼ cup peanut oil
2 tablespoons grated palm sugar
2 tablespoons fish sauce
¼ cup lime juice
¼ cup coriander leaves
METHOD
Salad: Place the beans, olives and tomatoes in a large bowl.
Dressing: Combine the mustard seeds, spring onions, garlic, ginger, turmeric and cumin seeds in a small bowl. Heat the oil in a medium saucepan until very hot. Tip in the mustard seed mixture and cook for 2-3 minutes, stirring constantly. Remove from the heat and add the palm sugar, fish sauce and lime juice. Tip the dressing over the vegetables and combine. Allow to sit for an hour for the flavours to infuse.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!