Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
436 / 104
Fats (g)
3.1
of which saturated (g)
1
Carbohydrates (g)
16
of which sugars (g)
6
Fibers (g)
4.7
Proteins (g)
6.5
Salt (g)
0.5
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep mash
Rinse green peas and white beans in a colander and drain well. Peel and mince shallots and garlic.
2 Fry and blend
Heat non-stick pan over a medium-high heat with drizzle of olive oil. Once hot, add shallots and cook for 2 min. Add garlic and fry for 1 min further. Transfer the fried onions and garlic to a blender. Add drained green peas and white beans, 2 Tbsp of lemon juice, fresh basil, salt and black pepper and blitz until smooth.
3 Season tomatoes
Rinse and slice tomatoes. Drizzle with olive oil and sprinkle with sumac powder.
4 Fry eggs
Heat non-stick pan with drizzle of vegetable oil over medium heat. Once hot, crack eggs into pan and fry for 2-4 min or until done to your liking. For a hard set egg, cover pan with lid. Season with salt and pepper.
5 Toast and serve
Toast the breadslices in a toaster or a hot, dry pan. Top the pea and bean mash and fried eggs. Serve the tomato salad to the side.