HEALTHY INSPIRATION

Give your repertoire a shake up this summer with these special dishes inspired by exotic destinations… Egyptian egg salad LOW CALORIE FOLATE 3 OF 5-A-DAY If you prefer your eggs hard-boiled, cook for an extra 2 mins

Three recipes from faraway places

This is loosely based on an Egyptian breakfast dish called ful medames. The beans traditionally used are fava beans, which are dried broad beans. Not many supermarkets sell them, so we’ve used borlotti beans instead. You could add a handful of black olives to the salad, too, but not many as they’re high in salt.

SERVES 2 PREP 10 mins COOK 5 mins EASY V

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

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 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 seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.

3 Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

GOOD TO KNOW healthy • low cal • low fat • folate

• fibre • 3 of 5-a-day • gluten free

PER SERVING 260 kcals • fat 12g • saturates 2g • carbs 17g

• sugars 7g • fibre 10g • protein 16g • salt 0.3g