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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!