Delicious with a drizzle of olive oil
Last week, I was craving foul mudammas all the time.
I had seen someone preparing it at Souk El Tayeb, and it looked so delicious. I wake up on the next Saturday with the sole intention of preparing fava beans for breakfast.
I am not really used to eating foul in the morning. We usually have it for lunch or dinner, but I love big breakfasts on weekends, so why not?!
I wanted to try a new recipe of course. I went to my beloved Atyab Tabkha and started searching for an interesting recipe, and here it was: Foul with tahini. I usually look for recipes that were added by users, without a picture, so I could add mine once I am done.
The recipe looked like hummus, but with fava beans instead: it required smashing the beans. I tried it and loved it. I did a few amendments to the quantities only and ate almost the whole thing. (I ended with some pains in my tummy and promised myself to never be greedy again…).
Now, let’s check it together!
Foul Recipe with Tahini
- 1 can Foul Mudammas
- 2 tbsp Tahini
- 3 tbsp lemon juice
- 1/2 tsp Salt and Black pepper
- 1/4 to 1/2 tsp cumin
- Olive oil to taste
- In a saucepan, put the fava beans and their brine. Add the cumin and enough water to cover the beans. Cook on medium fire until liquid boils then leave for 5 additional minutes on low fire.
- Remove from heat and smash the beans with a fork.
- Add the Tahini and lemon juice then season with salt and black pepper. Serve drizzled with olive oil.
Before dressing the salad…
Finding an idea for a new salad every day is fun, but having to do a salad with what you already have in your fridge is not that easy. And this is exactly what happened with me yesterday, as I had to work from home because we were facing some issues with our internet connection in the office (hilarious, we’re company of websites and we were without internet connection for 3 days!), so I did not have the time to go to the market.
And to be honest, I did not have much in my fridge. A cauliflower, some carrots, tomatoes and a few cucumbers in addition to coriander and mint bunches.
After some research, I found this roasted cauliflower and tahini salad, prepared mainly with cauliflower and carrots. That was exactly what I needed! (Oh, and I have some cucumbers and tomatoes left for tonight’s salad – haha!)
I did some changes, like replacing sunflower seeds with flax seeds. I also added some herbs to give the cauliflower some extra flavor, and I added coriander.
For the dressing, I was delighted that the recipe called for tahini – sesame paste. I love tahini and I don’t frequently use it. I found it used a little bit too much, so I just added 1 tbsp to my dressing.
I served it warm and it was delicious. It’s only Thursday and I have already added 4 salads. Proud of myself and very happy with the #30Days30Salads challenge!
Let’s check it together!
Roasted Cauliflower and Tahini Salad
Serves 2 (1 if this is a stand-alone dish)
- 1 small head cauliflower cut into florets
- 2 small carrots
- 1 onion
- 1 tbsp flax seeds
- 1 tbsp olive oil
- 2 tbsp fresh coriander leaves
- 1 tsp herbes de provence
- Black pepper
For the Dressing
- 1 tablespoon tahini
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
- Preheat oven to 180 degrees C.
- Brush the cauliflower florets with olive oil, season with a bit of salt and pepper and roast on a sheet pan for 10 minutes.
- Meanwhile, slice the onion. Add to the cauliflower, sprinkle with herbes de provence and cook for another 30 minutes. Put in a serving bowl.
- Grate the carrots and add to the bowl as well. Top with flax seeds.
- To prepare the dressing, mix all the ingredients in a small bowl. Pour the dressing over the ingredients and gently mix. Decorate with coriander leaves and serve warm.
Did you ever use cauliflower for a salad? How? Leave your answer in the comment box!