Antalya-Style Bean Salad with Tahini (Piyaz)

Method

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1. 1Drain the soaked beans, put them in a pot and cover with water by about 5 cm. Simmer without salt for 50-60 minutes, until fully tender but still whole, then drain and cool.
2. 2Rub the sliced red onion with a pinch of salt, leave for 5 minutes, then rinse and drain; this tames its sharpness.
3. 3Put the tahini in a bowl and stir in the lemon juice, vinegar, garlic and salt. The tahini will seize and thicken at first; don't worry.
4. 4Keep whisking while adding the cold water a little at a time. Stop when the sauce is smooth and pourable but thick enough to coat a spoon, like yogurt.
5. 5Gently toss the cooled beans with half the sauce and the olive oil, and spread on a serving platter.
6. 6Drizzle the remaining tahini sauce on top. Garnish with the onion, tomato slices, egg and parsley, sprinkle with chili flakes and serve.