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800 g cooked cannellini beans (≈ 2 × 400 g cans, drained)

½ onion, thinly sliced

2 ripe tomatoes, diced

1 cup flat-leaf parsley, finely chopped

45 g black olives, pitted and halved (⅓ cup drained)

Sea salt and freshly ground black pepper, to taste

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For the tahini sauce:

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2 large garlic cloves, crushed and finely chopped

Juice of 1 lemon (3 tbsp)

1 teaspoon ground cumin

Small pinch of salt

2 tablespoons tahini

1 tablespoon apple cider vinegar

60 mL lukewarm water (¼ cup)

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To serve:

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6 hard boiled eggs, cut into quarters

Drizzle of extra-virgin olive oil

8 pieces of Pita bread

8 pieces of gluten free bread

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1. Drain and rinse the beans, then place in a large bowl. Stir in the onions and gently combine. Boil the eggs and cut into quarters to store in a separate container.

2. TO MAKE THE TAHINI SAUCE, combine the garlic, lemon juice, ground cumin and a good pinch of salt with the tahini in a small bowl. Stir and combine well; you will notice the sauce will thicken. Pour in the vinegar and lukewarm water, and combine well for 30 seconds. You will achieve a runny sauce at the end. Pour this sauce over the beans and gently combine well.

3. Stir the tomatoes, parsley and olives into the salad and combine well, then check the seasoning and adjust to your taste.

4. Transfer the salad to a serving plate, decorate with the quartered, hard-boiled eggs (if using), drizzle with extra-virgin olive oil and serve.