Black-eyed pea, egg and pepper salad

Bean salads are my answer to a diet and feeling full. The beans are nutritious and packed full of minerals and fibre, which keep you feeling full over time.

This is a lovely salad that is simple to make and delicious. The beans are coated in a simple dressing of vinegar for tartness and Qatar for herb. The egg adds extra protein to keep you happy. Simple and delicious, this is a light meal.

This is a wonderful cookbook for contemporary recipes from Istanbul, a city I adore! It is filled with recipes that highlight the food and culture of Turkey. The book contains both traditional and contemporary recipes, each of them excellent.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1/2 cup black-eyed peas soaked in 4 cups water overnight

5 cups water

1 teaspoon salt 1 garlic clove, minced

6 scallions, sliced

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon + garnish of zata'ar

Salt, to taste

1 teaspoon pepper

4 tablespoons parsley, minced

2 hard-boiled eggs, peeled and quartered

Add the peas to a pot with the water, salt and garlic. Bring to a boil scooping off the scum. Simmer gently for 30-45 minutes until the peas are cooked through but still retain a firm bite. Drain and cool.

Add the rest of the ingredients except the eggs and toss well. Taste for salt and pepper.

Serve in a wide bowl topped with eggs and a generous sprinkling of za'atar.