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Mediterranean Piyaz Bean Salad with Egg & Kalamata Olives
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25 min
Quick
Gurkerl Küche
Ein traditioneller mediterraner Bohnensalat nach Piyaz-Art mit zarten weißen Bohnen, saftigen Rispenparadeisern, roten Zwiebeln, Kalamata-Oliven und wachsweichen Eiern. Vollmundig mariniert mit steirischem Qualitäts-Olivenöl, frischem Zitronensaft und einer Prise edelsüßem Paprika. Perfekt als sättigende Hauptspeise oder herbstlicher Frischekick.
Ingredients
Preparation method
Boil the eggs in boiling water for approx. 7 to 8 minutes until medium-boiled, then rinse under cold water, peel, and quarter.
Drain the white beans in a colander, rinse thoroughly under cold water, and drain well. Transfer to a large salad bowl.
Peel the red onion, cut in half, and slice into very fine half rings. Wash the vine tomatoes and cut into bite-sized wedges or cubes. Wash the flat-leaf parsley, shake dry, and roughly chop, including the tender stems.
Chef's tip
For an even richer flavour, gently knead the onion strips beforehand with a little salt and lemon juice – this softens their sharpness and makes them wonderfully tender.
Freshly baked pita or flatbread, served hot and crispy straight from the oven, goes perfectly with this.
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