Winter should be colourful, and so should the food we eat. I find comfort in fruits and vegetables that provide unexpected bursts of excitement during the bleak months. First up is a black bean salad with a turmeric-infused poppy seed vinaigrette that could easily be eaten at lunch (and even breakfast). I’ve listed ground turmeric as an option for the dressing, which works well here, but if you can get your hands on fresh (Indian or Asian grocery stores will carry it), it is well worth the effort – use a microplane zester to get the finest grate possible; a few slivers of anchovies or mackerel preserved in oil would make a wonderful addition for non-vegetarians. For a chilly night, the white bean-garlic soup is infused with white miso that packs a salty–sweet–savoury punch along with the nutty fragrance of sesame. Warm, buttered toast is the vehicle of choice here, to wipe those bowls clean.
Black bean salad with poppy seed vinaigrette (pictured above)
Prep 10 min
Cook 10 min
Serves 4
1 naan or pitta (60g)
1 x 425g tin black beans, rinsed and drained
1 large carrot, peeled and shaved into thin slices
1 green apple (300g), cored, quartered, and cut into thin slices
260g red onion, peeled and cut into thin half rings
260g bell peppers, cored and cut into thin slices
60g crumbled feta or sheep’s cheese
4 soft-boiled eggs, sliced in half
For the vinaigrette
3 tbsp fresh lime juice
1 garlic clove, peeled
Fine sea salt
1 tbsp runny honey
2.5cm fresh turmeric, peeled and grated, or 1 tsp ground turmeric
1 tsp red pepper flakes (such as aleppo)
120ml neutral oil (such as walnut or grapeseed)
2 tsp black poppy seeds
Salt and black pepper
Toast the naan in the oven at 185C (175C fan)/gas 4½ for five minutes, then chop into bite-sized pieces. Combine the beans, carrot, apple, onion, pepper and feta in a serving bowl.
Put the lime juice in a small bowl. Use the flat of a knife to crush the garlic and a tiny pinch of salt to a paste, and add to the lime bowl. Add the honey, turmeric and red pepper flakes, and whisk smooth. Now slowly add the oil, drop by drop, whisking until the mixture is completely incorporated and emulsified. Stir in the poppy seeds and season to taste.
To serve, drizzle half of the dressing over the salad and toss well to coat; add a little more dressing, if need be. Taste, season as required, top with the soft-boiled eggs and toasted naan, and serve.
White bean-garlic soup with miso and mushrooms
Prep 10 min
Cook 30 min
Serves 4
2 tbsp olive oil
4 garlic cloves, peeled and minced
1½-2 red onions, peeled and minced (260g net)
2 tbsp shiro or sweet white miso
2 tsp ground black pepper
170g cremini (AKA brown) mushrooms, sliced
425g can white beans, rinsed and drained
1 tbsp oyster sauce, or 2 tsp low-sodium soy sauce
Fine sea salt
For the garnish
2 tbsp sesame oil (for a stronger flavour, use toasted sesame oil)
1 tbsp toasted sesame seeds
2 tbsp spring onions, both white and green parts, thinly sliced
Heat the oil in a medium saucepan over a medium heat. Add the garlic and saute until fragrant - about 45 seconds – then add the onion and saute for about six minutes, until it just starts to turn golden brown. Reduce the heat to low, add the miso and black pepper, and cook for about a minute, until the miso just starts to turn light brown. Add the mushrooms and cook, stirring, for about three minutes, until plump. Add the beans, stir in 840ml water and the oyster sauce, then turn up the heat to medium-high and bring to a boil. Reduce the heat to a simmer, cover and cook for 15 minutes, until the beans are almost falling apart.
Remove the pan from the heat, reserve half a cup of the bean–mushroom mixture and blend the rest until smooth and creamy; if the mixture seems too thick, add a little more water. Add the reserved bean-mushroom mixture to the soup, taste and season with salt, if need be.
To serve, ladle into bowls, drizzle the warm soup with the sesame oil and sprinkle over the sesame seeds and spring onions.
