Herb Bean Salad with Shallots

Ingredients

• 4 red shallots
• Salt
• 6 tbsp Olive oil
• 0.25 bunch mint (5 g)
• 0.5 bunch Parsley (10 g)
• 1 bunch coriander leaves (15 g)
• 2 young garlic cloves
• 0.5 organic lemon (zest and juice)
• 1 tbsp White Wine Vinegar
• Pepper
• sumac
• 800 g canned white beans (drained weight)
• 160 g arugula (2 bunches)
• 25 g toasted sesame (2 tbsp)
• 4 pieces naan bread (200 g; or pita bread)

Instructions

1. 1.

   Peel the shallots, cut them into halves, spread on a parchment-lined baking sheet, sprinkle with salt, drizzle with 1 tbsp oil, and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20 minutes.

2. 2.

   Meanwhile, wash the herbs, pat dry, and roughly chop. Peel and mince the garlic. Blend the herbs, garlic, lemon zest and juice with vinegar and remaining oil using an immersion blender until smooth. Season the dressing with salt, pepper, and ¼ tsp sumac.

3. 3.

   Drain the beans, let them rest, then toss with the herb dressing. Wash and dry the arugula. Arrange the bean salad on a plate, season with pepper, sprinkle with ¼ tsp sumac and toasted sesame. Serve additional arugula on the side and scatter roasted shallot slices over it. Offer the remaining shallots with a pinch of sumac and bread separately.