Borlotti bean salad

Borlotti bean salad

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

In Istanbul, fresh or dried borlotti beans are mostly stewed with meat or vegetables, tomatoes and onions, herbs and spices. I like to combine them into salads with simple seasonal ingredients.

Ingredients

Quantity Ingredient
500g fresh, shelled borlotti beans
1 small red onion, peeled and thinly sliced
1 small cucumber, sliced
1 small chilli, deseeded and sliced
10 green olives
1 tablespoon capers, drained
4 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses
1/2 lemon, juiced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 teaspoon za’atar

Method

  1. Put the borlotti beans in a saucepan over medium heat, cover with plenty of cold water and bring to the boil. Lower the heat and simmer for 40 minutes or until tender. Drain in a colander and leave to cool.
  2. Put the cooled beans in a bowl and add all the other ingredients. Season generously with sea salt and freshly ground black pepper and combine well.
  3. Serve sprinkled with the za’atar.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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