Egyptian Egg Salad

Ingredients

• Lemon Juice (30 g)
• Sesame Butter (Tahini) (7 g)
• Grapeseed Oil (7 g)
• Onions (75 g)
• Garlic (2 g)
• Cumin (1 g)
• Ground Cumin (2 g)
• Fava Beans (Broad Beans) (200 g)
• Orange Tomatoes (62 g)
• Parsley (0.5 g)
• Egg (1 large)
• Romaine Lettuce (1 small head, romaine)

Instructions

1. Bring a pan of water to boil, lower in the eggs and boil for 8 minutes. Drain and run under cold tap water, then peel and halve. Meanwhile, mix half a tablespoon lemon juice and 2 tablespoons water with tahini to make a dressing.
2. Heat the oil and fry onions and garlic for 5 minutes until softened. 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 creamy consistency. Taste and add lemon juice and some seasoning to taste.
3. Spoon the beans on a plate with the lettuce, then add the eggs and tomatoes, with the tahini dressing, parsley and chilli flakes (optional).