This salad can go with just about anything. I like to dress it and season it just before serving so it doesn't soften too much.
1 red onion, peeled and thinly sliced
1 tsp ground sumac
3 roma tomatoes, seeds removed and diced
1 can (420g) cannellini beans, drained
½ cup finely shredded parsley
¼ cup olive oil
juice of 1 lemon
salt and black pepper, to season
1. Combine the onion and sumac and mix well, then add the tomatoes, beans, parsley, olive oil and lemon juice. Season well with salt and black pepper and serve with the lahmacun (lamb pizza).
Adam's tip: Sumac and lemon are both known for their sourness. They can be used together or separately, but overdo either and you might find your dish out of balance.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.