Egyptian Egg Salad

• large eggs↗2
• lemon↗1

  juiced

• tahini↗1 tbsp tbsp
• rapeseed oil↗1 tbsp tbsp
• red onion↗1

  sliced

• large garlic cloves↗3

  finely chopped

• ground cumin↗1 tsp tsp
• cumin seeds↗½ tsp tsp
• canned borlotti beans or fava↗400g g

  preserved in brine

• Little Gem lettuce leaves↗2

  torn into pieces

• tomatoes↗2

  torn into pieces

• dried chili flakes↗sprinkling of sprinkling of

  and coarsely chopped flat‑leaf parsley, optional

Step-by-step instructions

1. 1

   Bring a pot of water to a boil, add the eggs and cook for 8 minutes. Drain and cool under running cold water, then peel and halve them. Meanwhile, mix 1 tbsp lemon juice with 3 tbsp water and tahini to make the dressing.

2. 2

   Heat the oil and sauté the onion and garlic for 5 minutes until softened. Add ground cumin and seeds, stir quickly, then add the beans and gently mash some of them while heating, adding a little brine to achieve a creamy consistency, leaving some whole beans. Taste and add lemon juice and seasoning if needed.

3. 3

   Place the beans on plates together with the lettuce, then add the eggs and tomatoes, drizzle with the tahini dressing, and sprinkle with chili and parsley if using.