To make a more substantial meal, serve with slices of pan-fried haloumi.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large red onion, thinly sliced
½ each 1 red and yellow capsicum, thinly sliced
2 cloves garlic, crushed
1 teaspoon cumin seeds
pinch of chilli flakes
500 grams round green beans, stems removed
small handful basil, roughly chopped
sea salt and freshly ground pepper
Yoghurt sauce
½ cup thick plain yoghurt
2 teaspoons tahini
1 clove garlic, crushed
4 eggs, poached
olive oil
ground paprika
METHOD
Heat the olive oil in a large sauté pan and cook the onion, capsicums, garlic, cumin seeds and chilli flakes for 3 minutes. Add the beans and ¼ cup of water, season generously and cook, stirring often for about 15 minutes or until the beans are just tender. Add another splash of water every 5 minutes to create a little steam to help cook the beans. Stir in the basil.
Sauce: Combine the yoghurt, tahini and garlic in a bowl and season.
To serve: Divide the beans between plates and spoon over some of the yoghurt sauce. Top with a poached egg, a drizzle of olive oil, a pinch of paprika and a grind of black pepper. Serve any remaining yoghurt sauce separately.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!