Egyptian egg salad

Egyptian egg salad. Red onion, chopped, Chopped, 2 eggs.

Sara Buenfeld

10 + 10 min · 2

Ingredients

• 120 g Red onion, chopped
• 10 g Chopped
• 110 g 2 eggs
• 240 g Cut into wedges
• 400 g Cooked broad beans
• 130 g Cut into wedges You can use little gem lettuce
• 10 g Optional, Roughly chopped
• 3 g Cumin seeds
• 10 g Tahini
• 10 g or other you prefer
• 50 g 1 lemon, juiced
• 45 g For the tahini dressing

Preparation

1. Bring a pan of water to the boil, lower in the eggs and boil for 8 minutes. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tablespoon lemon juice and 3 tablespoon water with the tahini to make a dressing.
2. Heat the olive oil and soften the onion and garlic for 5 minutes. Grind 2 g of the cumin and add with the remaining 1 g whole seeds. Stir briefly, then add the broad beans and heat through, roughly crushing a few. Add a splash of water if needed. Season with the lemon juice remaining after making the dressing.
3. Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.