The nights are closing in and our natural inclination when planning autumnal meal times is to go for the warm and hearty, carb-heavy favourites we grew up with. However, it is not difficult to add a bit of spice and variation and this North African egg and butterbean salad is a perfect example.
Packed with protein and the sought-after carbs, this recipe is a low-fuss, healthy addition to your meal time armoury.
- 2 large eggs
- 1 lemon, juiced
- 4 cloves garlic, 1 crushed, 3 finely chopped
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 red onion, finely sliced
- 1 tsp ground cumin
- ½ tsp coriander seeds
- 400g can butter beans
- 2 baby gem lettuces, cut into wedges
- 2 tomatoes, cut into wedges
- Pinch aleppo pepper flakes
- Flat leaf parsley, roughly chopped, optional
- Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. 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 crushed garlic clove and tahini to make a dressing.
- Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and coriander seeds, stirring briefly then add the beans. Taste and add lemon juice if needed and season well.
- Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, aleppo pepper and parsley, if using.
Nutrition per serving
Energy 500 calories
Fat 23.9g High
Sat fat 4.1g Low
Sugar 9.4g Low
Fibre 18.8g Rich in
Salt 0.23g LowLast modified: April 7, 2021