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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.