Turkish Beetroot and Bean Salad | Pancarlı Fasulye

Drain the white beans in a colander, rinse thoroughly with cold water, and drain well. Cut the pre-cooked beetroot into bite-sized cubes. Wash the spring onions and slice into fine rings. Finely chop the fresh dill and flat-leaf parsley.

Toast the walnut kernels in a small pan without oil over medium heat for approx. 3–4 minutes until golden brown and fragrant. Then allow to cool on a plate and roughly chop.

For the dressing, squeeze the juice from the lemon. Peel the garlic cloves and finely grate or press them. In a large salad bowl, whisk together the lemon juice, pressed garlic, extra virgin olive oil, ground cumin, chili flakes, salt, and freshly ground black pepper into a smooth dressing.