Turkish Bean & Mushroom Salad | Warm & Autumnal

Drain the white beans in a colander, rinse thoroughly with cold water, and let them drain well. Halve the red onion and slice into thin half-moons. Wash the parsley and dill, shake dry, and roughly chop. Toast the walnuts in a dry frying pan over medium heat for 2–3 minutes until fragrant, then remove and roughly chop.

Brush the button mushrooms dry and quarter them. Peel and finely chop the garlic cloves. Heat 1 tbsp of olive oil in a large frying pan. Sauté the mushrooms over high heat for 4–5 minutes until golden brown. Add the chopped garlic, ground cumin, and chilli flakes, and toss everything for about 1 more minute while stirring until wonderfully fragrant.

For the dressing, whisk the juice of one lemon with the remaining 2 tbsp of olive oil, fine table salt, and black pepper in a large bowl. Add the drained white beans and red onion strips, and let them infuse briefly. Then fold in the warm sautéed mushrooms and freshly chopped herbs. Arrange on deep plates and serve lukewarm, garnished with the toasted walnuts.