Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac
I have been enjoying this salad plentifully over the last month. After all, how can one resist the combination of crisp green leaves, garlicky butter beans, and a runny egg yolk with a sprinkle of sumac? And if that wasn’t enough, this salad can be knocked out in no time! Okay, so you may need to use canned beans but I recommend cooking up a big batch of dried butter beans and then freezing them in individual serving sizes, making it more convenient and a better option for later use. If you’re using canned butter beans, just make sure to soak them in cold water for at least 15 minutes to rid them of the tinned taste.
With the start of the asparagus season around the corner I would recommend substituting the courgettes with some blanched asparagus. I must also say that dill is such a wonderful component, so as long as you like dill, then make sure to add a generous serving. This salad is nothing without the egg. Sumac is a burgundy-red spice that adds a tangy kick and is commonly used in Middle Eastern cooking. It can be found in Middle Eastern specialty stores as well as Waitrose.