- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red onion, chopped
- 3 large garlic cloves, finely chopped
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ½ tsp cumin seeds
- 400g can borlotti or fava beans, juice reserved
- 2 Little Gem lettuces cut into wedges
- 2 tomatoes, cut into wedges
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley, optional
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.
How do you like your eggs?If you prefer your eggs hard-boiled, cook for an extra 2 mins.