Serving Size
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1
Bring a pan of water the boil. Add the eggs, lower the heat and simmer gently for 6-8 minutes, or until cooked to your liking. Transfer to a bowl of iced water to cool. Peel the eggs and slice in half.
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2
In a bowl, mix together the cucumber, cherry tomatoes, dill, olive oil and 1 tsp flaked salt.
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3
Spread the labneh over the Arabic breads and top with the spicy beans and lettuce. Spoon over the cucumber salad and top with the spring onion. Serve immediately or wrap in foil for later.
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