Turkish Oven-Baked Bean Salad | Çıtır Fasulye

Preheat the oven to 200 °C top/bottom heat (180 °C fan). Drain the white beans in a colander, rinse thoroughly with cold water, and pat very dry on paper towels – the drier the beans are, the crispier they will become in the oven.

Spread the dried beans on a baking sheet lined with baking paper. Toss evenly with 2 tbsp olive oil, ground cumin, sweet paprika, and a pinch of salt and pepper. Bake on the middle rack of the preheated oven for approx. 22–25 minutes until golden brown and wonderfully crispy, turning once halfway through.

While the beans are roasting, wash the Romaine lettuce, spin dry, and cut into bite-sized strips. Quarter the cucumber lengthwise and cut into slices. Halve the cherry tomatoes. Peel the red onion, halve, and slice into paper-thin crescents. Finely chop the flat-leaf parsley.