Dining out is fun, but this year we have discovered some of the best eating experiences take place in our own kitchens.
We polled team nuut for their favourite weeknight go-tos, when nourishment is a given but flavour is a must.
Bella’s green panzanella with haloumi
"This recipe bursts with flavour, it fills you up and is super quick and easy to make. It’s my go-to."
Bella Clarke, Social Community Engagement Officer
Green panzanella with haloumi
350g podded fresh broad beans
150g sugar snap peas
150g snow peas - trimmed
4 slices seeded sourdough bread - crusts removed, cut into 2.5cm cubes
1/2 cup (125ml) extra virgin olive oil
2 tbs white balsamic vinegar or white wine vinegar
1 tsp Dijon mustard
1 garlic clove - finely chopped
4 spring onions - shredded
1 bunch watercress - sprigs picked
2 tbs fresh chives - finely chopped
2 tbs fresh mint leaves - finely chopped
200g haloumi - thickly sliced
Blanch the broad beans in boiling salted water for 2 minutes or until tender. Drain and refresh under cold running water, then remove tough outer skins. Blanch sugar snaps and snow peas for 1 minute. Drain and refresh. Set aside.
Preheat oven to 180C. Place bread on a baking tray, toss with 2 tbs olive oil, then bake for 6-8 minutes until golden. Cool.
Whisk together balsamic, mustard, garlic and 2 tbs olive oil. Set aside.
Combine broad beans, sugar snaps, snow peas, spring onion, watercress and herbs in a large serving bowl.
Heat remaining 2 tbs oil in a frypan over medium-high heat. Pat haloumi dry with paper towel, then cook for 1 1/2 minutes or until golden, then turn and cook for a further 1 minute. Add to salad with bread and dressing, toss to combine, then serve.
Elizabeth’s green herb salad
“I serve salad with everything, from pasta and eggs to roasts and risottos. I’m obsessed with my new herb garden so this fragrant and pretty salad is my new favourite.”
Elizabeth, Content & Communications Officer
Green herb salad
40g coriander leaves - picked
20g basil leaves - torn
40g parsley leaves - roughly chopped
15g picked dill
20g mint leaves - torn
35g purslane or lambs lettuce - torn
60g rocket - torn
100g mange tout - finely sliced
30g flaked almonds - lightly toasted with ½ a tbsp olive oil
30g toasted pumpkin seeds
½ tsp nigella seeds
15g toasted sesame seeds
½ tsp chilli flakes
45ml olive oil
6 sage leaves
2 tbsp lemon juice
Salt and black pepper
Start with the dressing. Place the olive oil and sage in a small pan and put on medium heat. Remove as soon as the sage begins to sizzle and leave aside to cool. Remove the sage leaves, transfer the oil to a bowl and whisk the infused oil together with the lemon juice, ¼ teaspoon of salt and ¼ teaspoon of black pepper.
Place all of the herbs, leaves and mange tout in a large bowl. Scatter over the seed mix by hand. Just before serving, pour over the dressing. Lightly toss everything together and serve immediately.
Caris’s baked eggs with spicy beans
“I love to cook this all the time. I use kidney beans instead of cannellini, always free-range eggs, and garnish with chopped coriander leaves. I halve the recipe for two and prepare it in individual ramekins. I like to a serve with an artisan loaf, sliced on a diagonal, and spread with home-made garlic butter, that I pop under the grill. It’s delicious. And easy.”
Caris Prosser, Customer Service
Baked eggs with spicy beans
Via Fuss Free Cooking
3 to 4 eggs
1 tin 400g (14 oz) cannellini beans - rinsed and drained
1 tin 400g (14 oz) chopped tomatoes
2 cloves of garlic
1/2 tsp chilli flakes (adjust to taste)
1 tbsp chopped fresh coriander (leaves & stalks) - chopped (leave some for garnish)
1 tsp ground paprika
Salt, sugar and pepper to taste
Loaf of bread or toasted bread soldiers
Heat the oil in a small pot. Add garlic and chilli flakes and saute until aromatic.
Add the beans followed by the chopped tomatoes and paprika. Let it simmer over low-medium heat until slightly thickens, covered.
Add chopped coriander and continue to simmer for a minute or so.
Check seasonings. Add salt, sugar and pepper to taste.
Divide the bean mixture into the ramekins/dish. Use the of a large spoon make a dip in the sauce, then crack an egg into each one.
Put the ramekins/dish under a griller for 5 to 6 minutes until the eggs are done to your liking.
Scatter with the corianders leaves, more black pepper (optional), drizzles of olive oil and serve with bread soldiers.
MAKES 3 – 4. Portions depend on the size of the ramekins (I used 13.5 cm Round Au Gratin Dish which fill 3 of these dishes.)
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image via Ottolenghi