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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.