Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

Mixed Greens Salad with Garlic Butter Beans Fried Egg and Sumac

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.

Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

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.

Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac
Prep time
Total time
Serves: Serves 1
  • 100g of butter beans, cooked and strained
  • 50g of mixed baby leaf, washed and dried
  • 6 cherry tomatoes on the vine, oven or pan- roasted
  • 2 tbsp of fresh dill
  • 2 tbsp of olive oil
  • 1 small courgette sliced thinly, lengthwise
  • 1 egg
  • 1 tsp of sumac
  • 1 garlic clove, minced
  • A squeeze of lemon to taste
  • rock salt
  1. Begin by dressing your plate with the salad leaves of choice
  2. Place a grill pan on medium flame, lightly grease and then cook the courgettes and tomatoes- this should take about 10-15 minutes minutes. Alternately you can use the oven.
  3. Meanwhile, take a chef’s/saute pan on medium heat and add the butter beans, one tablespoon of olive oil, and garlic. Stir well and cook for 5-10 minutes, until the beans are warm. Add salt to taste.
  4. Lastly, fry your egg in a small, slightly greased pan. Sprinkle with sumac.
  5. Add the courgettes, tomatoes and butter beans to your salad. Squeeze over some lemon and the remaining olive oil. Toss and then lay over the egg. Enjoy.

14 thoughts on “Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

  1. Hi, I recently stumbled upon DKS and have been venturing in your many interesting recipes since…I must say they are delicious! So a typical scenario would me myself in the kitchen, Ipad on the worktop, all kinds of yummy ingredients and a DKS recipe on the screen! Thanks! looking fwd to trying out the salad! (What kind of beans can I buy from here, Beirut?)

  2. Yum! I love warm salads. Will you make it for me next time we get together? Please, please, please! πŸ™‚ I would like to taste both versions, with courgettes and asparagus.

  3. this looks like a salad to match the nice weather we’ve had in the UK recently!

    i would like to say i’ll try it but i’m seriously inept with the ol’ kitchen utensils, so i will force my girlfriend to make and for me. she gets to watch me eat it. i will report back.

    and an egg will make any salad 74% better, according to a recent study i funded.


  4. Oh wow, I just found this blog accidentally, while looking up the spelling (or spellings–there seem to be a few) of hummus b’lahme. How lucky for me! I think I’ll be here often. πŸ™‚

    This salad looks divine, and I hope I get a chance to make it this weekend!

  5. What is is about egg and salad that works so well. It’s got to the point with me that not having an egg in a salad feels positively weird. The genius here has to be the pairing of a runny yolked fried egg with sumac. All those creamy and tangy tastes and textures that would melt into the rest of the salad. That’s properly sensual. Yum.

  6. Had a can of butter beans not sure what to do with them for dinner. Found your recipe, just made this minus the zucchini as did not have. Had everything else as do like to cook various foods. Was wonderful….will definitely eat again… in the future. And am adding your site to my favorites. πŸ™‚ keep up with the great recipes!!

Leave a Reply

Your email address will not be published. Required fields are marked *