In this bowl is a salad I made recently topped with a newly created dip/sauce and sprinkled with some dried barberries and za’atar.
For the salad, I chopped fresh coriander and parsley with garlic and sunblush semi dried tomatoes. I stirred in some olive oil and seasoning as well as some ground roasted cumin seeds, before mixing it with quinoa cooked my way.
To make the sauce/dip, I blended soft white cooked beans with buttermilk, tahini, lemon juice and garlic until I got a consistency and flavour that I liked.
Sorry for the lack of weights and measures but I do tend to just throw things together!
Have fun in your kitchen!