| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 8 دقائق |
| عدد الأفراد | 8 |
| مطبخ | البحر المتوسط |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDFZest and juice the lemon. Mince the garlic. Whisk the dressing ingredients together in a small bowl and set aside.
Drain and rinse the beans. Finely slice the celery and red onion. Finely chop the parsley. Place all the bean salad ingredients in a large bowl. Drizzle over the dressing. Place the salad in the fridge for at least 30 minutes for the flavours to combine.
Finely slice the garlic cloves. Add to a pot along with the milk and place over a medium-high heat. Bring the milk to a boil, then remove the garlic and rinse under cold water. Pat dry with a paper towel.
Heat the oil in a small saucepan over a medium heat. Add the sliced garlic and fry until golden, approx. 2 minutes, turning halfway. Remove the crispy garlic with a slotted spoon and drain on paper towels.
When ready to serve, place the bean salad in a serving bowl and top with the crispy garlic and dill.
