occasionally, for 10 minutes or until sauce
thickens slightly. Stir through the baby thickens slightly. Stir through the baby
spinach for 1 minute or until just wilted.spinach for 1 minute or until just wilted.
Using a spoon, make 4 small wells in Using a spoon, make 4 small wells in
the mixture, then carefully crack an egg the mixture, then carefully crack an egg
into each. Cover and cook for 3-4 minutes into each. Cover and cook for 3-4 minutes
or until eggs are cooked to your liking.or until eggs are cooked to your liking.
Drizzle lime juice over beans and eggs, Drizzle lime juice over beans and eggs,
and serve immediately with crisp tortillas, and serve immediately with crisp tortillas,
lime wedges, extra spring onion and lime wedges, extra spring onion and
sliced chilli, and the avocado slices.sliced chilli, and the avocado slices.
SPAGHETTI WITH SPAGHETTI WITH
BROAD BEAN PESTOBROAD BEAN PESTO
SERVES 4-6SERVES 4-6
500g dried spaghetti500g dried spaghetti
500g frozen broad beans, blanched, 500g frozen broad beans, blanched,
skins removedskins removed
1 small garlic clove1 small garlic clove
(^11) // 22 bunch mint, leaves picked, bunch mint, leaves picked,
plus extra to serveplus extra to serve
Juice of Juice of^11 // 22 a lemon a lemon
(^11) // 44 tsp cayenne pepper tsp cayenne pepper
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
30g feta, plus extra to serve30g feta, plus extra to serve
Cook pasta in a pan of boiling salted Cook pasta in a pan of boiling salted
water according to packet instructions water according to packet instructions
until al dente. Drain, reserving a little until al dente. Drain, reserving a little
cooking liquid.cooking liquid.
Whiz 200g beans in a food processor Whiz 200g beans in a food processor
with the garlic, mint, lemon juice and with the garlic, mint, lemon juice and
cayenne. Add oil and feta, and pulse to cayenne. Add oil and feta, and pulse to
combine (loosen with a splash of the combine (loosen with a splash of the
cooking liquid, if necessary). Season. cooking liquid, if necessary). Season.
Working quickly, toss the drained pasta Working quickly, toss the drained pasta
and the broad bean pesto together on a and the broad bean pesto together on a
serving dish. Sprinkle with the extra mint serving dish. Sprinkle with the extra mint
and feta, then top with remaining beans. and feta, then top with remaining beans.
Serve immediately.Serve immediately.
EPIC BEAN BURGEREPIC BEAN BURGER
MAKES 6MAKES 6
1 bunch spring onions, chopped1 bunch spring onions, chopped
1 long red chilli, chopped1 long red chilli, chopped
400g can black beans, rinsed, drained400g can black beans, rinsed, drained
1 tsp smoked paprika (pimenton)1 tsp smoked paprika (pimenton)
1 cup (70g) fresh breadcrumbs1 cup (70g) fresh breadcrumbs
400g can chickpeas, rinsed, drained400g can chickpeas, rinsed, drained
Plain flour, to dustPlain flour, to dust
1 tbs each white sesame seeds and 1 tbs each white sesame seeds and
flaxseeds, choppedflaxseeds, chopped
2 tbs olive oil2 tbs olive oil
6 wholemeal seeded rolls, halved6 wholemeal seeded rolls, halved
2 large gherkins, thinly sliced2 large gherkins, thinly sliced
250g cooked beetroot, thinly sliced250g cooked beetroot, thinly sliced
3 radishes, thinly sliced3 radishes, thinly sliced
60g rocket leaves60g rocket leaves
60g feta60g feta
YOGHURT DRESSINGYOGHURT DRESSING
(^11) // 22 bunch flat-leaf parsley, leaves picked, bunch flat-leaf parsley, leaves picked,
finely choppedfinely chopped
1 cup (280g) natural yoghurt1 cup (280g) natural yoghurt
Juice of 1 lemonJuice of 1 lemon
Place spring onion and chilli in a food Place spring onion and chilli in a food
processor and whiz until finely chopped. processor and whiz until finely chopped.
Add two-thirds black beans, paprika and Add two-thirds black beans, paprika and
breadcrumbs, and whiz until combined. breadcrumbs, and whiz until combined.
Add chickpeas and remaining black Add chickpeas and remaining black
beans, and pulse very briefly so the beans, and pulse very briefly so the
texture remains a little coarse. Transfer to texture remains a little coarse. Transfer to
a bowl and place flour in a separate bowl. a bowl and place flour in a separate bowl.
Divide bean mixture into six balls, then Divide bean mixture into six balls, then
lightly dust each in flour, shaking off lightly dust each in flour, shaking off
excess. Flatten into 2cm-thick patties. excess. Flatten into 2cm-thick patties.
Sprinkle over sesame and flaxseed, lightly Sprinkle over sesame and flaxseed, lightly
pressing seeds into patties.pressing seeds into patties.
Heat the oil in a frypan over medium Heat the oil in a frypan over medium
heat. In batches, cook the patties for heat. In batches, cook the patties for
4-5 minutes each side or until lightly 4-5 minutes each side or until lightly
charred and cooked through. Drain on charred and cooked through. Drain on
paper towel. Keep warm. Repeat with paper towel. Keep warm. Repeat with
remaining patties.remaining patties.
For the dressing, combine all the For the dressing, combine all the
ingredients in a bowl and season to taste.ingredients in a bowl and season to taste.
Dollop a little yoghurt dressing onto Dollop a little yoghurt dressing onto
the base of each roll and top with a patty. the base of each roll and top with a patty.
Divide gherkin, beetroot, radish slices Divide gherkin, beetroot, radish slices
and rocket among rolls. Crumble over the and rocket among rolls. Crumble over the
feta, then finish with another dollop of feta, then finish with another dollop of
the yoghurt dressing and the bun tops. the yoghurt dressing and the bun tops.
Serve immediately.Serve immediately.
This is a very good vegie This is a very good vegie
burger. Some beans are burger. Some beans are
whizzed together and some whizzed together and some
left whole, so you get a left whole, so you get a
lovely texture. For a vegan lovely texture. For a vegan
option, just leave out the option, just leave out the
feta and yoghurt. feta and yoghurt.