Egyptian egg salad

Ingredients

• 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

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