North African Egg & Bean Salad

Name: North African Egg & Bean Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Gluten-Free, Grain-Free
Ingredients: 2 large eggs; 2 TB olive oil; ½ red onion, finely chopped; 2 garlic cloves, finely chopped; 1 TB cumin seeds; ½ tsp ground cumin; 8 oz any canned white beans like cannellini (drained); 1 baby gem lettuce, trimmed and cut into 4 wedges; 2.8 oz baby plum tomatoes, halved; Pinch chili flakes; Small handful fresh parsley, finely chopped; Sea salt; Freshly ground black pepper; For the dressing:; ½ TB tahini paste; ½ TB lemon juice; 1½ TB olive oil

North African Egg & Bean Salad is a delicious and hearty dish that blends rich, exotic flavors with a perfect balance of protein and freshness.

This is a tasty salad with a nod to North Africa. The spices in the bean mixture and the use of tahini in the dressing come together for an interesting meal.

Chef Tips:

Crushing some of the beans in the pan will allow them to soak up the spices and flavors.
I use a combination of whole cumin seeds and ground cumin for maximum flavor and texture.

Serves 2

North African Egg & Bean Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

North African Egg & Bean Salad is a delicious and hearty dish that blends rich, exotic flavors with a perfect balance of protein and freshness.

Ingredients

2 large eggs
2 TB olive oil
½ red onion, finely chopped
2 garlic cloves, finely chopped
1 TB cumin seeds
½ tsp ground cumin
8 oz any canned white beans like cannellini (drained)
1 baby gem lettuce, trimmed and cut into 4 wedges
2.8 oz baby plum tomatoes, halved
Pinch chili flakes
Small handful fresh parsley, finely chopped
Sea salt
Freshly ground black pepper
For the dressing:
½ TB tahini paste
½ TB lemon juice
1½ TB olive oil

Instructions

Boil the eggs in a medium saucepan until done to your liking, around 8-10 minutes. Once cooled, peel and cut both in half.
Meanwhile, heat 1 tablespoon olive oil in a large, non-stick pan over medium heat.
Add the onion and garlic and cook for around 8-10 minutes until softened.
Ads in the cumin seeds, ground cumin, and drained beans. Continue to cook the mixture on medium heat, using a fork or spatula to partially crush some of the beans.
Remove from the heat, mix in the second tablespoon of olive oil, and season generously with salt and pepper.
Make a quick dressing by whisking the tahini, lemon juice, and olive oil together in a bowl.
Arrange the lettuce wedges, boiled eggs, tomatoes, and spiced bean mixture on a serving platter.
Drizzle on the dressing, and finish with chili flakes and chopped parsley.
Season with salt and pepper and serve immediately.