Name: Turkish bean salad with harissa fried eggs
Prep time: 20 min
Cook time: 10 min
Yield: 4-6
Ingredients: "4 garlic cloves, roughly chopped"; "2 red chillies, roughly chopped"; "5 ml each cumin and coriander seeds, toasted"; "5 smoked paprika"; "60 ml soft butter"; "2,5 ml salt"; "1 red onion, thinly sliced"; "30 ml white wine vinegar"; "15 ml sugar"; "410 g 1 can of butter beans, drained"; "1 cucumber, cubed"; "60 ml olive oil"; " juice and grated zest of 1 lemon"; "2,5 ml each ground cumin and coriander"; " salt"; "6-8 eggs"; " fresh mint"

14 Feb 2022

Esther Malan

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PHOTO: MIsha Jordaan

This dish can be eaten as any meal of the day. The bean salad keeps perfectly in the fridge for up to four days.

Keep clingfilm or a sheet of baking paper handy.

1. Harissa butter Mix everything well and transfer to a sheet of clingfilm or baking paper. Roll the butter into a roll, wrap the edges and store in the fridge until needed.

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