EGYPTIAN EGG SALAD

Egyptian egg salad image

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Provided by Sara Buenfeld

Time 15m

Number Of Ingredients 12

Previous Next

Ingredients

2 large eggs
1 lemon , juiced
1 tbsp tahini
1 tbsp rapeseed oil
1 red onion , chopped
3 large garlic cloves , finely chopped
1 tsp ground cumin
½ tsp cumin seeds
400g can borlotti or fava beans , juice reserved
2 Little Gem lettuces cut into wedges
2 tomatoes , cut into wedges
sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley, optional

Steps:

Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

Nutrition Facts : Calories 260 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium