Charred Sweet Potatoes, Black Beans + Chive Yoghurt with a Chilli Seed Crunch
Charred Sweet Potato, Black Beans + Chive Yogurt with a Chilli Seed Crunch
3-4 as a share plate
Bold Bean Co
This is an Ottolenghi inspired dish, but we did what we do best and added beans to the mix, in a way you've probably never seen black beans used before! We love how the black beans add another dimension, a nuttiness + a contrast in colour. It's a beany share plate, perfect to serve at dinner parties for everything to scoop into.
- 3 large sweet potatoes, sliced in half lengthways, then halved again at an angle
4 heaped tbsp of thick greek yogurt
- 15g chives, roughly chopped
- ½ garlic clove
- The zest of half a lime
Chilli Seed Crunch
- 3 tbsp olive oil
- 25g sunflower seeds, half crushed, half left whole
- 2 tsp chilli flakes or chilli powder
- 1/2 tsp smoked paprika
- Pinch of sea salt
½ 700g jar of Bold Bean Co Queen Black Beans (or 2 x 400g tins), drained and rinsed
Fresh chives, roughly chopped, for garnish
- Lime wedges
- Hot sauce, optional
For the Chive Yogurt
Simmer the sweet potatoes in a pan of boiling, salted water for 20-22 minutes until just tender, but not too soft that they fall apart easily.
Meanwhile, make the chive yoghurt by adding all of the ingredients to a blender with a pinch of salt and blitz to a smooth consistency. Stir through a small squeeze of lime juice (about ¼) keeping eye not to add too much as you don’t want it to loosen the yoghurt. Set aside in the fridge.
Once the potatoes are just tender, drain, transfer to a mixing bowl and rub with olive oil and salt.
Preheat a griddle pan to a high heat and once hot, grill the sweet potatoes for 4-5 minutes each side until dark grill marks show.
For the seed topper, heat the olive oil in a pan over a medium-high heat. Add the sunflower seeds, chilli flakes and paprika and fry for 1-2 minutes until everything is sizzling.
To plate, spoon the yoghurt onto the base of a large serving plate. Top with the sweet potato and tumble over the black beans. Scatter over the toasted seeds in their oil. Sprinkle some remaining fresh chives and lime wedges, to serve.