The Times Magazine - UK (2022-05-14)

38 The Times Magazine

BLACK-EYED BEANS WITH HALLOUMI

Serves 4

Topped with crispy halloumi, this hits the spot

for an easy, filling veggie supper.

• 1 tbsp olive oil


• 1 red onion, finely diced


• 1 red pepper, finely diced


• 1 courgette, diced


• 3 garlic cloves, finely chopped


• 1 tsp dried oregano


• Zest and juice of 1 lemon


• 2 x 400g tins of black-eyed beans, drained


• Sea salt and black pepper


• 1 medium tomato, diced


• 1 tsp red wine vinegar


• 1 small bunch of dill, finely chopped


• 1 small bunch of parsley, finely chopped

To serve

• 250g block of halloumi, cut into 8 slices


• Juice of 1 lemon


• A few mint leaves, finely chopped


• A pinch of chilli flakes (optional)

1. Heat the olive oil in a wide-based pan.
   Add the diced onion, pepper and courgette
   and cook gently until the onion is translucent
   but still has a little bite to it. Add the chopped
   garlic and leave to cook for another couple of

minutes, then add the oregano and lemon zest.

2. Roughly mash about one third of the beans
   to break them up a bit, then add them and the
   whole ones to the pan of vegetables. Season
   with salt and pepper. Add the lemon juice,
   tomato and wine vinegar and about 50ml
   water, then simmer until the beans are just
   heated through. The vegetables should still
   have some crunch to them.


3. Stir in the herbs, then taste and add any
   more seasoning or lemon juice to get the
   flavour you like.


4. Heat a griddle pan until it’s too hot to hold
   your hand over. Add the halloumi slices and
   grill them for a couple of minutes until the
   cheese comes away cleanly and is marked
   with deep char lines on the underside. Flip
   over and repeat, then transfer the slices to a
   plate and dress with lemon juice, mint and
   chilli flakes. Serve with the beans.

ASPARAGUS SALAD

Serves 4

This is a lovely side dish. We’ve been sparing

with the dressing and kept it quite tart, which

we think works well with the asparagus.

• 2 bunches of asparagus


• A few mint leaves, finely chopped


• A few parsley leaves, finely chopped

For the dressing

• 1 tbsp olive oil


• 1 tbsp lemon juice


• 1 tsp sherry vinegar


• 1 tsp pomegranate molasses,
  plus extra if needed


• A pinch of chilli flakes


• 1 preserved lemon, skin only,
  finely chopped


• Sea salt and black pepper

1. Discard the woody ends of the asparagus.
   Wash the spears and shake to get rid of any
   excess water.


2. Heat a griddle pan until it’s too hot to hold
   your hand over. Arrange the spears on the
   griddle and cook for several minutes, turning
   until they’re all covered in char lines and
   tender to the point of a knife.


3. Whisk together all the dressing ingredients
   and season with salt and pepper. Drizzle the
   dressing over the asparagus, then sprinkle
   with the herbs. n

Eat!

HAIRY BIKERS

Extracted from Simple

Healthy Food by Si King

and Dave Myers, published

by Seven Dials (£16.99)

CALS

60

COOK

10 MINS

CALS

400

COOK

25 MINS