A fresh take on the egg salad is this Egyptian-style recipe including rich flavours of cumin, lemon, garlic and tahini. Enjoy it for a refreshing lunch or take it to a summer bbq for all to enjoy.
2 large Pace Farm eggs
1 tbsp tahini
1 tsp ground cumin seeds
1 tbsp rapeseed oil
1 lemon, juiced
1 red onion, chopped
½ tsp cumin seeds
400g can borlotti or fava beans, juice reserved
3 large garlic cloves, finely chopped
2 Little Gem lettuces cut into wedges
2 tomatoes, cut into wedges
Sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley (optional)
Boil water in a pan and boil eggs for 8 minutes. 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 oil and fry the onion and garlic for 5 mins until slightly soft. 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 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 (optional).