Healthspan staff August 21, 2018

Packed with flavour and vegetables, this dish is not only rich in protein you will also get a large helping of vitamin D and B12 from your boiled eggs; perfect for a filling, healthy, vegetarian lunch.



Ingredients

Serves 2
  • 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

 

Method

  1. 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.
  2. 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.
  3. 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.

Nothing beats a healthy, balanced diet to provide all the nutrients we need. But when this isn’t possible supplements can help. This article isn’t intended to replace medical advice. Please consult your healthcare professional before trying supplements or herbal medicines.

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