FALAFEL SCOTCH EGGS WITH GREEN TAHINI

PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4

This recipe is protein-rich and also high in fibre. 400g can chickpeas, drained, rinsed 400g can cannellini beans,

drained, rinsed

¼ cup (35g) plain flour

2 green onions, chopped

1 tablespoon ras el hanout 4 free-range eggs

¼ cup (35g) sesame seeds vegetable oil, to shallow-fry

2 baby cos lettuces (180g), quartered 250g heirloom cherry tomatoes,

halved

GREEN TAHINI

1 cup chopped fresh mint

½ cup (140g) greek-style yoghurt ¼ cup (60ml) lemon juice

¼ cup (70g) tahini

1 tablespoon cider vinegar

½ small clove garlic, crushed

1 Process chickpeas, cannellini beans, flour, green onion and ras el hanout to form a coarse paste. Season. Refrigerate for 30 minutes or until firm.

2 Meanwhile, place eggs in a small saucepan with enough cold water to cover. Bring to the boil. Reduce heat; simmer, uncovered, for 4 minutes for soft boiled. Drain; rinse under cold water, then peel. Pat eggs dry with paper towel.

3 Shape a quarter of the chickpea mixture around each egg. Sprinkle with sesame seeds to lightly coat. Refrigerate for 30 minutes.

4 Heat oil in a medium frying pan over medium heat; shallow-fry scotch eggs for 5 minutes, turning on all sides until golden and crisp. Drain on paper towel.

5 Make green tahini.

6 Serve scotch eggs with lettuce and tomato; drizzle with green tahini. Season to taste.

GREEN TAHINI

Blend all ingredients until smooth. Thin mixture with a little water, if necessary. Season.