Tasty runner bean tortilla and tomato salad

INGREDIENTS

• 1 tsp black pepper
• 7 oz lima beans
• 5 eggs
• 1 lemon
• 2 cloves garlic
• 2 tsp stuffed green olives
• 2 tbsp canola oil
• 1 parmesan cheese
• 1 red onion
• 3 tomatoes
• 1 half pack basil
• 5 arugulas

TOOLS

• 1 spoon
• 1 knife
• 1 grater
• 1 zester
• 1 squeezer
• 1 saucepan
• 2 bowls
• 1 lid
• 1 platter
• 1 colander
• 1 fork
• 1 non-stick frying pan

Cut the lima beans using a thin knife.

Zest lemon using the zester.

Squeeze half of the zested lemon using a squeezer.

Peel garlic.

Shred the peeled garlic and parmesan cheese using a grater.

Peel red onions and chop them. Cut tomatoes into wedges and chop basil leaves.

Put 8 cups of water in a saucepan and boil for 2 minutes.

Add beans pods strips to boiling water.

Cover the saucepan and cook for 5 minutes. Remove the lid and drain beans pods in a colander.

Crack eggs in bowl. Add lemon zest and stuffed green olives, grated garlic and 1 tsp of black pepper to bowl. Beat with a fork for 2 minutes. Add drained beans pods strips and stir to get an eggs mixture.

Heat the non-stick frying pan. Put canola oil and warm it. Add eggs mixture and stir with a spoon for 2 minutes. Cook for 2 more minutes and cover with lid. Set aside for 5 minutes to get runner bean flour tortillas.

Put juiced lemons in a second bowl. Add chopped onions, wedged tomatoes, chopped basil, and arugula.

Mix the bowl using a spoon to get a tomatoes salad.

Put the runner bean flour tortillas and tomatoes salad in a platter. Top with grated parmesan cheese.

It’s ready to be served !