Description
This easy White Bean, Cucumber and Sesame Salad with Sumac and Parsley is a simple, vibrant cucumber and bean salad perfect to serve as a quick lunch bowl, or as a side dish to grilled oily fish – it’s packed with different colours, flavours and textures!
Ingredients
Scale
- 1 small red onion
- 1 tbsp white sesame seeds
- 200g cucumber
- 300g jarred white beans, drained and rinsed
- 1 tbsp toasted sesame oil
- 1/2 tbsp fresh lemon juice, plus a 1/4 lemon wedge
- zest 1/2 lemon
- flaky sea salt, to taste
- handful flat leaf parsley, roughly chopped
- 1 tsp sumac
Instructions
- Peel and finely slice the red onion into half moons. Place in a small bowl and pour over cold water, leaving to soak whilst you prepare the rest of the salad. This will remove some of the ‘bite’ and make them much nicer to enjoy raw!
- In a small frying pan set over a medium heat, gently toast the sesame seeds until just golden, and set aside.
- Roughly chop the cucumber into jagged, rough yet bite-sized chunks (don’t worry about peeling it) and toss into a large bowl with the white beans.
- In another, smaller bowl whisk together the toasted sesame oil, lemon juice, lemon zest and a good pinch of salt.
- Drain and pat dry the onions before adding them to the bowl along with the dressing and chopped parsley. Gently fold together and check the seasoning to see if you want to add any more salt or fresh lemon.
- Tip the salad onto a serving platter and scatter over the sesame seeds and sumac before spritzing with the lemon wedge and sprinkling with flaky sea salt.
Notes
To keep everything nice and crunchy this is best eaten as soon as it is made, and whilst any leftovers will be tasty, accept the textures won’t be there anymore. Happily, if you’re making this for just you if can easily be halved.