A Modern Way to Eat. Anna Jones

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СКАЧАТЬ tablespoons toasted black sesame seeds

      If you don’t have date syrup handy, a drizzle of dark honey or dark agave syrup would work really well. Well-toasted white sesame seeds will work here if you can’t get black ones.

      Put your beans into a food processor with the olive oil, dates, lemon juice, miso and a pinch of salt and whiz to your preferred consistency. Taste, add more salt if necessary, and loosen with a bit of water or more olive oil if it looks too thick. I go for a good bit of whizzing, as I like a light and fluffy result, but some like more texture – you decide.

      Once the texture is how you like it, scoop it into a bowl, drizzle over the date syrup and sprinkle with the black sesame seeds.

      BLACK BEAN AND PUMPKIN SEED

      •

      1 × 400g tin of black beans

      1 green chilli, destalked and roughly chopped, plus more chopped chilli to finish

      a small bunch of fresh coriander, roughly chopped, plus more chopped coriander to finish

      grated zest and juice of 1 unwaxed lime

      1 tablespoon maple syrup

      a good handful of pumpkin seeds

      sea salt and freshly ground black pepper

      a good drizzle of olive oil

      A classic Mexican combination for a reason – this is very moreish and great with the homemade tortilla chips.

      Put everything apart from the extra chilli and coriander into a food processor and whiz together until it’s the texture you like. Taste and add more salt and pepper if needed, and loosen with more oil or water if it’s too thick.

      Scoop into a bowl. Mix the extra chilli and coriander with a little olive oil and drizzle on top.

      BUTTERBEAN, ALMOND AND ROSEMARY

      •

      1 × 400g tin of butter beans, drained

      grated zest and juice of 1 unwaxed lemon

      a handful of whole almonds

      2 sprigs of fresh rosemary, leaves picked

      2–3 teaspoons almond milk or water

      sea salt and freshly ground black pepper

      a good drizzle of olive oil

      a few whole almonds, toasted and chopped, to finish

      Here the rosemary and almonds come together in an Italian way. This is a good start to a meal, with some griddled olive-oil-drizzled toast. I make mine with untoasted nuts, but toasted nuts add smokiness, so try both.

      Put all the ingredients apart from the toasted almonds into a food processor and whiz until it’s as smooth as you like. Add a little extra water if needed until it’s a good consistency.

      Top with the chopped almonds and another drizzle of olive oil.

      PEA AND GREEN HERB

      •

      300g frozen peas

      a small bunch of fresh mint

      a small bunch of fresh basil

      2 tablespoons good extra virgin olive oil

      grated zest and juice of 1 unwaxed lemon

      sea salt and freshly ground black pepper

      Who says you can’t make hummus with peas? Not me. Slather this on bruschetta or spoon it on top of a simple risotto; leftovers can even be stirred through pasta. Kids love this one. Sometimes I add an avocado for a bit of extra creaminess. Broad beans work just as well here. I use fresh peas in springtime – the rest of the year, frozen peas are your friend.

      Pop the peas into a bowl and cover them with hot water from the kettle. Leave them to sit for a minute, then drain. Put them into a food processor with everything else and whiz until you have a bright green paste (a hand blender works well too), then taste and season with more salt and pepper or lemon if needed.

      Homemade tortilla chips with charred chilli salsa

      These tortilla chips are a massive hit every time I make them. So much so that I have taken to making them every time anyone comes round – even the sniff of a visitor and these are in the oven and I’m whizzing up some salsa. I love the compliments. I sort of feel a bit guilty about how much people like them, as they are so easy a five-year-old could make them. Which makes people love them even more.

      These can be made easily with tortillas, wraps, round pittas, leftover chapattis, whatever you have to hand. Corn tortillas are my choice. Below is my favourite way to flavour them, but most spices work really well: cumin and coriander are favourites, and a bit of lemon zest and some chopped thyme or rosemary also goes down well.

      Eat these with anything you can dip them into. In my house most often it’s this smoky salsa but mashed avocado, hummus and spice-spiked yoghurt are also really good. Try the Indian mashed avo here with chips made from chapattis and spiced with coriander and some lemon zest, for another brilliant combination.

      MAKES A BIG BOWLFUL

      8 tortillas, wraps, flatbreads or chapattis

      olive oil

      1 teaspoon smoked paprika

      sea salt

      FOR THE SALSA

      4 spring onions

      1 red chilli, pricked with a knife

      20 cherry tomatoes or 8 big tomatoes

      a small bunch of fresh coriander

      olive oil

      juice of 1 lime

      sea salt and freshly ground black pepper

      Preheat the oven to 200°C/fan 180°C/gas 6.

      Get a griddle pan on a very hot heat. Once it’s smoking hot, put the spring onions, chilli and tomatoes on the griddle and leave to char on each side. Remove the onions once they are black, then the chilli and finally the tomatoes. This will take 5 minutes or so. Transfer to a bowl to cool.

      Once cool enough to handle, tip the whole lot on to a board. Use a big knife to chop everything together until you have a chunky salsa consistency, discarding the green top of the chilli as you go. When the salsa is nearly there, add the coriander and chop it into the mixture.

      Put the mixture into a bowl with a good glug of olive oil, the lime juice and a good pinch of salt and pepper. Taste, balancing the flavours with more lime, salt or oil if needed.

      Cut each tortilla, wrap, flatbread СКАЧАТЬ