Description

Ingredients

• Salad base 🫘
• ‌ Original: ‌
• 🫘 500 g cooked white beans, drained and rinsed (3 cups / 17.6 oz) Original: 🫘 500 g cooked white beans, drained and rinsed (3 cups / 17.6 oz)
• 🫑 300 g roasted red peppers, peeled and sliced (2 cups / 10.6 oz) Original: 🫑 300 g roasted red peppers, peeled and sliced (2 cups / 10.6 oz)
• 🧅 120 g red onion, thinly sliced (1 small / 4.2 oz) Original: 🧅 120 g red onion, thinly sliced (1 small / 4.2 oz)
• 🥒 200 g cucumber, diced (1½ cups / 7 oz) Original: 🥒 200 g cucumber, diced (1½ cups / 7 oz)
• 🌿 25 g fresh parsley, chopped (¾ cup loose / 0.9 oz) Original: 🌿 25 g fresh parsley, chopped (¾ cup loose / 0.9 oz)
• 🌰 80 g walnuts, lightly toasted and roughly chopped (¾ cup / 2.8 oz) Original: 🌰 80 g walnuts, lightly toasted and roughly chopped (¾ cup / 2.8 oz)
• 🧂 5 g fine sea salt (¾ tsp / 0.18 oz) Original: 🧂 5 g fine sea salt (¾ tsp / 0.18 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• ‌ Original: ‌
• Walnut garlic dressing 🌰
• ‌ Original: ‌
• 🧄 3 garlic cloves, finely grated (3 cloves / 0.5 oz) Original: 🧄 3 garlic cloves, finely grated (3 cloves / 0.5 oz)
• 🍋 35 ml lemon juice (2 tbsp + 1 tsp / 1.2 fl oz) Original: 🍋 35 ml lemon juice (2 tbsp + 1 tsp / 1.2 fl oz)
• 🫒 60 ml olive oil (¼ cup / 2 fl oz) Original: 🫒 60 ml olive oil (¼ cup / 2 fl oz)
• 🍯 7 g honey or date syrup, optional (1 tsp / 0.25 oz) Original: 🍯 7 g honey or date syrup, optional (1 tsp / 0.25 oz)
• 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz) Original: 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz)
• 🥄 15 ml roasted pepper juice or water (1 tbsp / 0.5 fl oz) Original: 🥄 15 ml roasted pepper juice or water (1 tbsp / 0.5 fl oz)
• ‌ Original: ‌
• To serve ✨ Original: To serve ✨
• ‌ Original: ‌
• 🍞 Crusty bread or warm flatbread gluten Original: 🍞 Crusty bread or warm flatbread
• 🥛 Thick yogurt or garlic yogurt dairy Original: 🥛 Thick yogurt or garlic yogurt
• 🌿 Extra parsley Original: 🌿 Extra parsley
• 🍋 Lemon wedges Original: 🍋 Lemon wedges

Preparation

• Toast the walnuts 🌰 ‌ Place the walnuts in a dry skillet over medium heat and toast for 4 min, shaking the pan often, until fragrant and lightly golden. Transfer them to a plate and let them cool. ‌
• Prepare the vegetables 🫑 ‌ Slice the roasted peppers into thin strips, dice the cucumber, thinly slice the red onion, and chop the parsley. Keep the vegetables chunky enough so the salad feels rustic and fresh. ‌
• Soften the onion 🧅 ‌ Place the sliced red onion in a small bowl with 10 ml lemon juice and a pinch of salt. Rub gently with your fingers for 30 sec, then leave it for 8 min to soften and mellow. ‌
• Mix the dressing 🧄 ‌ In a small bowl, whisk grated garlic, remaining lemon juice, olive oil, honey or date syrup if using, sweet paprika, roasted pepper juice or water, salt, and black pepper until glossy. ‌
• Combine the salad 🫘 ‌ Add white beans, roasted peppers, cucumber, softened onion, parsley, and most of the toasted walnuts to a wide serving bowl. Pour over the dressing and toss gently so the beans stay whole. ‌
• Rest for flavor 🛋 ‌ Let the salad rest for 20 min at room temperature. This helps the beans absorb the lemon, garlic, paprika, and roasted pepper flavor. ‌
• Finish fresh 🌿 ‌ Taste and adjust with a little more lemon juice, salt, or olive oil if needed. Scatter the remaining walnuts and extra parsley over the top. ‌
• Serve rustic 🍋 ‌ Serve with crusty bread, warm flatbread, garlic yogurt, or lemon wedges. The salad is best slightly rested, not fridge-cold.

Total Time

Nutritional Value

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