FOOD ❘ HANNAH SUNDERANI A loving spoonful


Hannah Sunderani, who writes the Two Spoons blog, creates super vegan and plant-based recipes for French foodies. Here she presents some easy-to-make dishes from her inspiring new cookbook


GREEN BEANS AMANDINE Serves 4 | Vegan | Gluten-free | Grain-free | Soy-free | No Sugar Added | Refined sugar-free


Green beans amandine is a simple dish of sautéed green beans and garlic, toasted almonds and a squeeze of lemon. It is bright, citrusy and nutty for a healthy side dish worth sharing. My family loves this classic recipe.


INGREDIENTS ½ cup slivered almonds 3 tablespoons olive oil


4 cloves garlic, finely chopped 2 shallots, finely chopped 1 lb (450g) green beans, trimmed ½ teaspoon fine sea salt Pinch of freshly ground black pepper 1 tablespoon lemon juice Zest of 1 lemon


METHOD 1In a small skillet over medium heat, toast the almonds, stirring often, until fragrant and golden brown, 5 to 7 minutes. (Keep a close watch on the almonds, as they can quickly go from lightly brown to burnt.) Set aside.


2 Heat the olive oil in a large skillet (preferably cast-iron) over medium heat. Add the garlic and shallots and cook, stirring frequently, until the shallots are softened, 2 to 4 minutes. 3 Increase the heat to high and add the green beans, salt, and pepper. Sauté the green beans until al dente, 5 to 7 minutes. Pour in the lemon juice, and sprinkle with the toasted almonds and lemon zest. Toss to combine. Serve hot.


CHICKPEA SALAD NIÇOISE Serves 4 | Vegan | Gluten-free | Grain-free | Nut-free | Soy-free | No Added Sugar | Refined sugar-free


This niçoise is fully loaded with hearty potatoes, seasoned chickpeas, colourful vegetables, and crispy lettuce. It is summery, crunchy, and full of flavours you would typically find in a salad niçoise from the South of France – one of my favourite places to visit. The freshness of this salad takes me back to the morning markets in the Old Town of Nice, where I used to buy the ingredients to prepare this vibrant salad. We loved to pack it in containers and picnic on the stony beach. Enjoy as a delicious healthy meal or side salad.


INGREDIENTS


Lemon Dijon dressing 1


/3 cup olive oil


¼ cup lemon juice 2 tablespoons Dijon mustard 2 tablespoons finely diced shallots 1 clove garlic, finely diced 1½ teaspoons agave ½ teaspoon white miso ½ teaspoon fine sea salt ¼ teaspoon freshly ground black pepper ¼ teaspoon dried oregano


Chickpeas


1 can (14 oz/400 mL) chickpeas, drained and rinsed (see Tip)


2 teaspoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon dried oregano Pinch of fine sea salt


❯❯ 68 ❘ FRANCE TODAY Aug/Sep 2022


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