I travel the world in search of new recipes and ingredients, and while I do find some wonderful ideas, I also stumble upon some of the simplest dishes, and this is one of them.
- 800 g cooked white beans
- 1 red onion, peeled & thinly sliced
- 1 lemon
- 200 ml olive oil
- sea salt
- warm flat bread
- 1 handful picked parsley leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rinse the beans well under cold water. Blend the beans until you have a smooth paste, add the lemon juice and a little water if required.
Place the beans in a bowl, scatter the onion over the top of the beans. Heat the olive oil until it is quite warm but not hot. Pour over the top of the beans, season well with sea salt and serve immediately.