Egyptian egg salad
Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin
Ful medames
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as main or 4 as side
Skip to ingredients
- 400g can fava beans(available online) or broad beans
- 1 small onionfinely chopped
- 2 garlic clovescrushed
- 100ml olive oil
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 2 large, ripe tomatoesroughly chopped (or 200g can of chopped tomatoes, if tomatoes aren’t in season)
- ½ lemonjuiced
- 2 tbsp tahini
Nutrition: Per serving (4)
- kcal335
- fat30g
- saturates4g
- carbs8g
- sugars2g
- fibre4g
- protein6g
- salt3.1g
Method
step 1
Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.
step 2
Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.
step 3
Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.