Egyptian egg salad
Ingredients
- 2 large eggs
- 1 lemon, juiced
- 1 tbsp tahini
- 1 tbsp rapeseed oil
- 1 red onion, chopped
- 3 large garlic cloves, finely chopped
- 1 tsp ground cumin
- ½ tsp cumin seeds
- 400g can borlotti or fava beans, juice reserved
- 2 Little Gem lettuces cut into wedges
- 2 tomatoes, cut into wedges
- sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley, optional
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