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Pick and Mix
Charred Sweet Potatoes, Black Beans + Chive Yoghurt with a Chilli Seed Crunch
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. 3-4 as a share plate
Charred Sweet Potato, Black Beans + Chive Yogurt with a Chilli Seed Crunch
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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.
3-4 as a share plate
- 3 large sweet potatoes, sliced in half lengthways, then halved again at an angle
4 heaped tbsp of thick greek yogurt, or vegan alternative
- 15g chives, roughly chopped
- ½ garlic clove
- The zest of half a lime
- 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 jar of Queen Black Beans, drained and rinsed
Fresh chives, roughly chopped, for garnish
- Lime wedges
- Hot sauce, optional
For the Chive Yogurt
The Chilli Seed Crunch
Preheat the oven to 180C. Tip the sweet potato wedges into a roasting tin and toss generously with olive oil and salt. Roast for 20-25 minutes until tender and slightly caramelised.
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.
If you have a griddle pan, you can use this step to char the sweet potatoes to reach that extra depth of flavour. Grill the sweet potatoes for 2-3 minutes each side until dark grill marks show.
But feel free to skip this step if you’re short of time - it will still be delicious!
For the crunchy 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.
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