5 delicious recipes with EVOO

Creamy Tahini Butter Beans

This dish is a wonderful hybrid of middle-eastern and southern Italian flavours; giant butter beans are simmered slowly with tahini, a generous handful of herbs and some lemon. Topped with some sweet roasted shallots and seasonal baby courgettes and a nutty, savoury granola for crunch. The ultimate healthy comfort food to enjoy as a main or delicious side.

Serves 2 as a main, or 4 as a side.

Ingredients

A whole jar of butter beans, including the liquid (we love these Bold Bean ones)
3 shallots, halved
5 baby courgettes, halved
1 onion, diced
2 garlic cloves, crushed
2 heaped tbsp tahini
A small handful of chives, chopped
A small handful of parsley, chopped
Juice and zest of 1/2 lemon
1/2 veg stock cube
Extra virgin olive oil
Salt and pepper

For the savoury granola:

100g oats
50g almonds
50g cashews
50g mixed sunflower and pumpkin seeds
2 tbsp extra virgin olive oil
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp nutritional yeast (if you have it)

Method

Preheat your oven to 180 degrees celsius.
Make your granola by roughly chopping your nuts and mixing all your ingredients together in a bowl. Spread onto a baking tray, using the spoon to flatten the mixture until it fills the tray. Bake for 15-20 minutes until golden. Set aside to cool.
Whilst the granola is baking, lay out your shallots and courgettes on another baking tray and drizzle with olive oil and a pinch of salt and pepper. Place in oven and roast for 30-35 minutes.
Drizzle a little oil into a pan and add your onion, sautéing until softened. Add in your garlic and cook for another minute. Add in the whole jar of butter beans, as well as the tahini, lemon juice and lemon zest (reserving a little for the end). Add in your veg stock cube (or 100 ml fresh veg stock) and stir until melted in and all combined. Turn to a low heat and simmer for 10-15 minutes until the liquid has reduced and the beans have softened. Add in almost all the fresh herbs and cook for a further 2-3 minutes. You can always add a splash of oat milk to loosen the mixture if needed.
Use your spoon to break up your cooled granola into clusters. You can store the leftovers in an airtight container for up to a week out of the fridge (this would be great as a topping on any salad or stew).
Serve the creamy butter beans into a dish and place your roasted vegetables on top. Top with some granola clusters, as well as a little more lemon zest and fresh herbs. Finish with a drizzle of olive oil and salt and pepper. This makes for a wonderful and comforting summer's dinner, side at your summer feast or you can store it and eat is cold alongside a salad or with a hunk of crusty bread.

Tomato & Chickpea Salad

Simple, speedy, fresh. The juiciest and sweetest heirloom tomatoes paired with chickpeas, fresh dill, sundried tomatoes and capers for a burst of flavour and lemon. This makes for a delicious brunch when paired with toast and avocado or eggs, or a lovely fresh side to have with any main.

Serves 2.

Ingredients

3-4 large heirloom tomatoes
1 can chickpeas, drained
A handful dill, chopped
4-6 sundried tomatoes, roughly chopped
1 tbsp capers
1 tbsp extra virgin olive oil
Juice and zest of 1/2 lemon
Pinch of malden salt
Cracked black pepper

Method

It's as simple as slicing your tomatoes and combining with the rest of the ingredients, with a drizzle your olive oil, a squeeze of lemon and sprinkling of lemon zest over the top! Finish with a generous pinch of Malden salt and pepper. Enjoy in minutes!

Zesty Baked Salmon

What beats fresh salmon with rice or grains and greens for the quickest, healthiest and most satisfying of dinners? This dish is particularly enjoyable as you can pretend you're dining alfresco in the balmy mediterranean with its fresh, citrussy flavours inspired by Southern Italian cooking.

Serves 6.

Ingredients

4 salmon fillets
2 tbsp capers
Zest and juice of 1 lemon
A handful of black pitted olives, chopped
2 garlic cloves, crushed
1 tsp extra virgin cold-pressed rapeseed oil
Small bunch fresh parsely, roughly chopped
Serve with brown rice and greens.

Method

Preheat your oven to 200 degrees celsius. Mix half the lemon zest and garlic with the oil. Place the salmon fillets on a baking tray and cover them with the capers, olives, and the lemon-garlic-oil mixture.
Roast in the oven for 15-20 minutes depending on how you like your salmon cooked. Remove from the oven.
Sprinkle over the fresh parsely and the rest of the lemon zest, squeeze over the lemon juice and serve with brown rice or grains and greens. Be sure to pour over any excess juice from the baking tray.

Spring Pasta

Brown rice spaghetti with the best of fresh spring produce and flavours, including asparagus, peas, olive oil, lemon and a zesty crumb.

Serves 2.

Ingredients

150g brown rice spaghetti
1 tbsp extra virgin olive oil
3 garlic cloves, 2 sliced horizontally and 1 crushed
1 green chilli, deseeded and chopped horizontally into slivers
2 tbsp capers
1/2 bunch asparagus stems, chopped at an angle into horizontal chunks
300g frozen peas
Juice and zest of 1/2 lemon
2 tbsp extra virgin olive oil
25g gf sourdough breadcrumbs (to make simply take any stale crust or loaf of gf bread and whizz in a blender until fine)
Salt and pepper

Method

Bring a pan of water to boil for your pasta. Once boiled, add the pasta and turn down the heat to simmer for 10 minutes.
Add the rapeseed oil into a pan on medium-high heat and add the garlic and chilli. Sauté for 2-3 minutes until golden. Add the capers and sauté with the garlic and chilli. After a couple of minutes, use a spoon to squash down the capers, releasing the juice into the pan. Add the asparagus and sauté for a further 5 minutes. Add the peas and keep on the heat for a further 2-3 minutes, stirring them until they have defrosted.
Once the pasta has cooked, use tongs to remove the pasta from the water and add straight into the pan with the veggies. Add a spoon of the starchy pasta water and use the tongs again to mix together.
Remove from the heat and add 2 tbsp olive oil and the juice of 1/2 lemon to the pasta. Mix again.
In a small frying pan, add a tsp of rapeseed oil, with a clove of crushed garlic. Sauté for 2 minutes. Add with the breadcrumbs and lemon zest and sauté for a further 2 minutes until all combined and golden.
Add to a dish and spoon the zesty crumb over the top. Finish with a good seasoning of salt and pepper and serve!

Beet Soup with Black Bean Salsa

Beetroot soup with black beans. Bringing Eastern-European with asian-like flavours to create a fresh, silky soup that tastes even more vibrant than it looks! Topped with a punchy black bean salsa made with ginger, herbs and cumin and crispy onions. A dish that speaks to bringing communities together through big bowls of warming soup.

Serves 4.

Ingredients

For the ginger & turmeric oil (this will make more than you need but stores well in the fridge):

50g ginger, peeled and chopped
5g garam masala
1.5g turmeric
1g salt
250ml veg oil

For the mushroom broth:

1L filtered water
50g dried mushroom
10g fennel seed
5g star anise
50g peeled ginger, sliced thin
2 cloves crushed garlic
50ml white soy
10g Dashi Powder

For the soup:

2 leeks, whites only, sliced fine
2 shallot, sliced fine
10g,button mushroom, sliced fine
2 sticks celery, sliced fine
2 cloves garlic, sliced fine
50g extra virgin olive oil
1 tsp Maldon salt
2 large beets or 400g beetroot
2g coriander seed
2g cumin seed
2g smoked paprika
2g ground cinnamon
700g mushroom broth
For the black bean topping:

250g black beans, drained
50g red chilli, deseeded and brunoise
50g shallot brunoise
50g ginger, peeled and brunoise
50g chives, finely sliced
50g dill fronds, finely chopped
50g coriander stem, finely sliced
5g cumin, toasted and ground
5g ground black pepper
10g Maldon salt
1 lemon, zest of
50g crispy onions

Method

Make the ginger & turmeric oil by adding everything to the thermo at full speed for 8 mins until smooth. Pour off and leave to cool gently. Ideally, rest overnight, but you can also use it once cool.
Make the broth by adding all the ingredients to a pan and simmering for half an hour. Steep for 4 hours, till cool. Strain and gently press.
Use a sharp mandolin to cut the shallots into 1mm rings, moving top to bottom. Submerge them in cold rapeseed oil in a pan, and gently bring up the heat. As the oil heats, stir every few minutes to avoid shallots clumping. Fry until the shallots turn a nut brown colour. Use a spider spatula to remove from the oil, and put on a towel lined tray to dry. They will continue to darken, to a golden colour. Store in an airtight container.
Preheat the oven to 180 degrees celsius. Wash the beetroot, rub with olive oil and sea salt, wrap in foil, and bake until the beetroot for 45-60 mins, depending on their size. Allow to cool, remove skins. Cut down into 3cm chunks.
Sweat the leeks, shallots, mushrooms, celery, garlic, in extra virgin olive oil and salt until softened but not coloured, around 30 mins. Add the beetroot and spices. Continue to cook for a further 5 mins or so. Add the celeriac and mushroom broth and bring up to a simmer. Blend to a smooth puree.
Preheat the oven to 160 degrees. Strain the beans and hang to remove water. Toss beans in extra virgin olive oil and toast in the oven for 15 mins. Allow to cool. Fold together with all remaining ingredients.
Serve by adding the soup to a bowl, add the bean topping and finish with a sprinkling of crispy shallots.

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