Piyaz

Hard boil the eggs and leave to cool.

Rinse the Cannellini Beans and leave to drain the water off. 

Put the beans onto a serving plate. A long oval plate is traditionally used.

Slice the spring onions, use about equal proportions of green and white sections. Add these to the beans and stir through.

Sprinkle the salt over evenly.

Drizzle the vinegar and the olive oil over the top.

Sprinkle the chopped parsley over.

Remove the egg shells and cut the eggs lengthways into quarters.

Arrange them neatly on the beans along with the olives.

Sprinkle the sumac on top.

This is the classic accompaniment for grilled kofte but it also goes great with other grills or meze. It's also a great lunch served on it's own with a piee of bread.