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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.