Turkish Barbunya Salad | With Walnuts & Pomegranate

Drain the borlotti beans in a colander, rinse thoroughly under cold running water, and drain well. Then place into a large salad bowl.

Peel the red onion, halve, and cut into fine half-rings. Wash and halve the cherry tomatoes. Wash the parsley and mint, shake dry, and roughly chop. Roughly crumble or chop the walnut kernels with a knife.

For the dressing, halve the lemon and squeeze out the juice. Peel and finely grate or press the garlic clove. Whisk the lemon juice with olive oil, pressed garlic, ground cumin, a pinch of fine table salt, and black pepper using a fork into an aromatic vinaigrette.