Turkish pepper, black-eyed bean and quails egg salad with za’atar

DifficultyBeginner

Summer isn't over until the salad days end. This is a very simple salad to make no longer than the time it takes to boil and egg or two, a classic from Turkish Cuisine, can be a simple side salad or a main on it's own. I've used quails eggs here but you can use regular chicken eggs and if you can't get Turkish peppers, regular peppers are absolutely fine.

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Prep Time10 minsTotal Time10 mins
 100 g Dried black-eyed beans or 1 tin drained
 3 Long Turkish peppers, all green or use a mix of green, red and white, deseeded and sliced thinly
 4 Spring onions, trimmed and sliced, white and green parts
 12 Boiled and peeled quails eggs or 2 chicken eggs, cut in half or quartered
 1 ½ tbsp Extra virgin olive oil (Highly recommend The Gay Farmer organic oil from Spain - Click to visit his site)
 3 tbsp Red wine vinegar
 Chopped parsley, leaves and stems, finely chopped
 Salt and pepper
 1 tbsp Za'atar
1

If you are using dried beans, soak over night and then rinse them, place in a pan, cover with fresh water, bring to a boil then simmer for approx. 30-40 mins until tender, be careful not to over cook them and they become mushy. Drain and set aside and leave to cool.

2

In a bowl combine the peppers, spring onions, parsley and beans and gently stir together

3

Make the dressing by mixing the oil and vinegar with some salt and pepper and then stir through the salad, further seasoning the salad as you toss everything together. If you are using boiled quails eggs you can toss these through as well.

4

Place your salad on your serving plate and if you've opted for chicken eggs, arrange the eggs on the top.

5

Sprinkle with the za'atar to serve and feel free to sprinkle more vinegar or oil on top if you prefer.

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Ingredients

 100 g Dried black-eyed beans or 1 tin drained
 3 Long Turkish peppers, all green or use a mix of green, red and white, deseeded and sliced thinly
 4 Spring onions, trimmed and sliced, white and green parts
 12 Boiled and peeled quails eggs or 2 chicken eggs, cut in half or quartered
 1 ½ tbsp Extra virgin olive oil (Highly recommend The Gay Farmer organic oil from Spain - Click to visit his site)
 3 tbsp Red wine vinegar
 Chopped parsley, leaves and stems, finely chopped
 Salt and pepper
 1 tbsp Za'atar

Directions

1

If you are using dried beans, soak over night and then rinse them, place in a pan, cover with fresh water, bring to a boil then simmer for approx. 30-40 mins until tender, be careful not to over cook them and they become mushy. Drain and set aside and leave to cool.

2

In a bowl combine the peppers, spring onions, parsley and beans and gently stir together

3

Make the dressing by mixing the oil and vinegar with some salt and pepper and then stir through the salad, further seasoning the salad as you toss everything together. If you are using boiled quails eggs you can toss these through as well.

4

Place your salad on your serving plate and if you've opted for chicken eggs, arrange the eggs on the top.

5

Sprinkle with the za'atar to serve and feel free to sprinkle more vinegar or oil on top if you prefer.

Turkish pepper, black-eyed bean and quails egg salad with za’atar
IngredientsDirections

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