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About
| This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold. |
This dish is created by Amy Eylsia, who says:
"I made this dish on repeat last summer… partly due to a gut of courgettes in the garden, but it has everything I want from a summer dish - sweet onions, creamy beans in their cooking stock, all cut through with the acidity of plenty of vinegar and capers. You can use lemon juice in place of cider vinegar, but I love the sweetness of the cider vinegar.
"I like to serve this with a big dollop of yoghurt and some crusty bread to mop up the juices if I have it. Switch the mint and basil for any fresh summer herbs you like."
Serves 3 to 4
Ingredients
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Method
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Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.
This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
