Serves 1
Tahini slaw (see Macro bowl 2)
⅓ cup tinned cannellini beans, drained and rinsed well
1 tablespoon lemon juice
1 teaspoon olive oil
1–2 free-range eggs
1 large handful baby spinach leaves
2–3 cherry tomatoes, halved
2 tablespoons roughly chopped parsley
Prepare the tahini slaw and set aside.
To make the white bean smash, mash the cannellini beans with the lemon juice and the olive oil and season well. Set aside.
To boil the eggs, half-fill a small saucepan of water, add the whole eggs and bring to the boil over medium-high heat. Reduce the heat to a simmer and cook the eggs to your liking. Set aside and peel when cooled.
To serve, spoon the white bean smash into the bottom of a shallow bowl. Top with the tahini slaw. Halve the boiled eggs lengthways and place on top of the slaw. Scatter over the spinach, cherry tomatoes and parsley.
Note: To make this dish vegan, omit the eggs and double the quantity of the white bean smash.