Foul Medames with Tomatoes
Salads • European
Description
This recipe is shared by chef John Smith from a popular American restaurant.
Ingredients
- Canned Baby Beets 30 oz
- Tomatoes 15 oz
- Spanish onions 5 oz
- Olive Oil 5 fl oz
- Ocean salt to taste
- Ground Black Pepper 0 oz
- Meyer Lemon Juice 0 fl oz
- Cilantro 4 sprigs
- Olives stuffed with lemon 16 pieces
- Cilantro to taste
- Garlic to taste
- Sugar a pinch
- Pomegranate Seeds 0 oz
Step-by-Step Guide
Step 1
Drain the beans in a colander and let the liquid drain.
Step 2
Heat a skillet and add the beans.
Step 3
Add cilantro, garlic, salt, and sugar to taste.
Step 4
Heat the beans with the spices for a few minutes.
Step 5
Remove from heat and let cool slightly.
Step 6
Partially mash the beans with a fork or potato masher.
Step 7
Prepare the salad: cut the tomatoes into wedges, chop the cilantro, and slice the red onion into half-rings.
Step 8
Mix the olive oil and lemon juice.
Step 9
In a deep bowl, combine the tomatoes, olives, cilantro, and red onion.
Step 10
Dress with the olive oil and lemon mixture. Season with salt and pepper to taste.
Step 11
Spoon the bean paste onto a small appetizer plate, using a spoon to smooth the edges and shape it into a ring.
Step 12
Carefully place the salad on top of the bean base and sprinkle with pomegranate seeds.
Step 13
Serve.
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