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🥗 Crispy Shallots with Herb Bean Salad

473 kcal · 30 min · 4 servings

Ingredients

• 4 red shallots
• salt
• 6 tbsp olive oil
• 0.25 bunch mint (5 g)
• 0.5 bunch parsley (10 g)
• 1 bunch cilantro (15 g)
• 2 young garlic cloves
• 0.5 organic lemon (zest and juice)
• 1 tbsp white wine vinegar
• pepper
• sumac
• 800 g white beans (can; drained weight)
• 160 g arugula (2 bunches)
• 25 g toasted sesame seeds (2 tbsp)
• 4 pieces naan bread (200 g; or pita bread)

Instructions

1. 1. Peel the shallots and cut them into wedges.
2. 2. Line a baking tray with baking paper and spread out the shallot wedges.
3. 3. Lightly salt the shallots and drizzle them with one tablespoon of oil.
4. 4. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
5. 5. Bake the shallots in the hot oven for 20 minutes.
6. 6. Wash the herbs thoroughly and shake them dry.
7. 7. Chop the herbs roughly.
8. 8. Peel the garlic and chop it finely.
9. 9. Put the chopped herbs, garlic, lemon zest, and lemon juice into a mixing cup.
10. 10. Add the vinegar and the remaining oil.
11. 11. Blend the mixture with a hand blender until smooth.
12. 12. Season the dressing with salt, pepper, and a quarter teaspoon of sumac.
13. 13. Rinse the beans and let them drain well.
14. 14. Toss the beans with the prepared herb dressing.
15. 15. Wash the arugula and spin it dry.
16. 16. Divide the bean salad onto plates.
17. 17. Season the salad with a little pepper.
18. 18. Sprinkle the salad with a quarter teaspoon of sumac and sesame seeds.
19. 19. Place some arugula next to the salad on the plate.
20. 20. Distribute a few of the baked shallot wedges on top of the salad.
21. 21. Serve the remaining shallots separately in a bowl with sumac and bread.

Nutrition per serving

• kcal: 473
• Protein: 22 g · Fett/Fat: 20 g · Carbs: 49 g