Börülce salatası with tuna, egg and spring onion

Ingredients

For 1 serving

• Black-eyed peas60 g
• Canned tuna in water80 g
• Eggs1
• Spring onions3
• Tomatoes150 g
• Dill4 g
• Parsley5 g
• Apple cider vinegar10 ml
• Extra virgin olive oil10 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, eggs, fish,

In season: May – September

Method

1. The night before, soak the black-eyed beans in plenty of cold water. Drain, cover with fresh water and boil over medium heat for 30 minutes, until tender but whole; salt at the end and drain.
2. Meanwhile bring a small pan of water to the boil, lower in the egg and cook for 9 minutes; cool it in cold water and peel.
3. Thinly slice the spring onions, dice the tomatoes and chop the dill and parsley.
4. Dress the still-warm beans with the spring onions, tomatoes, herbs, cider vinegar, extra virgin olive oil and salt: warm, they absorb the dressing better.
5. Add the drained tuna and the egg in wedges and serve with the wholemeal bread.