Cannellini Bean Salad with Tahini

Soak the beans overnight in plenty of water if using the dried beans. Or alternatively put the dry beans into a pot with plenty of water, bring to the boil, put the lid on and remove from the heat. Leave for 3 hours.

When the beans are ready,  drain off the soaking water and put into a pot with plenty of fresh water. Bring to the boil and simmer with the lid on the pot for approximately 30 minutes or until the beans are just soft when bitten into. Watch that the pot doesn't boil over. Drain and set the beans aside to cool.

The time it takes for the beans to cook will depend on the variety and age of the beans. Alternatively, you can use the canned beans.

Place 2 dsp of the cooked beans to a bowl and mash well with a fork. 

Crush the garlic and add it to the mashed beans along with the tahini, lemon juice, vinegar, salt and olive oil and mix well with the fork. This is the dressing for the rest of the cooked beans.

Stir this dressing into the remaining beans.

Finely chop the spring onions and along with the chopped parsley and paprika flakes add to the beans and gently mix in.

Place onto a serving platter and decorate with sliced tomato and the eggs cut into quarters.

Sprinkle the paprika flakes over the top.