FOOD ❘ HANNAH SUNDERANI


Salad


7 oz (200g) green beans, trimmed 7 oz (200g) baby potatoes, colour of choice, cut into bite-size pieces 2 cups chopped romaine lettuce 1 cup grape tomatoes, halved 1 cup thinly sliced cucumber ¼ cup pitted mixed Greek olives ½ small red onion, thinly sliced 2 tablespoons chopped fresh chives ¼ cup drained capers Pinch of fine sea salt Pinch of freshly ground black pepper


DO AHEAD The lemon Dijon dressing can be prepared up to 3 days in advance. Store in a jar in the refrigerator. Bring to room temperature and shake before using.


METHOD 1 Make the lemon Dijon dressing: In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt,


pepper, and oregano. Whisk to combine. Set aside to allow the flavours to meld together. 2 Prepare the chickpeas: In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside. 3 Make the salad: Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water. Drain the green beans. Pat dry the potatoes and green beans. 4 Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with the seasoned chickpeas, chives, capers, and a pinch each of salt and pepper. Serve the lemon Dijon dressing on the side for drizzling. (Alternatively,


you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)


TIP


If you prefer to cook chickpeas from scratch, you will need to soak and cook ½ cup dried chickpeas to get 1½ cups cooked (the equivalent of 1 can).


SUMMER RAINBOW RATATOUILLE Serves 4 | Vegan | Gluten-free | Grain-free | Nut-free | Soy-free | No Added Sugar | Refined sugar-free | One-pot


This ratatouille might look like an intimidating dish, but it’s a simple veggie stew made with colourful tomato, courgette, aubergine, summer squash and fragrant herbs baked in a cast-iron skillet or casserole dish until soft and bubbling. Ratatouille is a classic summer dish originating from Provence, in the South of France. Leave it to the French to make a simple stew so impressive! We absolutely love this French-inspired rainbow ratatouille for dinner, and often include it in our weekly rotation. I especially like to serve it with toasted baguette slathered with my vegan blue cheese or topped with a dollop of refreshing ricotta cheese.


INGREDIENTS 2 tablespoons olive oil


1 large red onion, finely chopped 4 cloves garlic, finely chopped 1teaspoon fine sea salt, divided 1 red bell pepper, finely chopped 2 cans (28 oz/800 ml each) crushed tomatoes 2 teaspoons herbes de Provence 3 teaspoons fresh thyme leaves, divided ½ cup tightly packed fresh basil leaves, chopped, more for garnish 1 green courgette, sliced into ½-inch rounds 1 yellow summer squash, sliced into ½-inch rounds (or another green courgette) 1 aubergine, sliced into ½-inch rounds 3 Roma tomatoes, sliced into ½-inch rounds ¼ teaspoon freshly ground black pepper Fresh basil leaves, for garnish (optional)


METHOD 1 Preheat the oven to 375°F (190°C). 2 Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the red onion, garlic, and ¾ teaspoon of the salt. Cook, stirring often, until the onion has softened, usually about 10 minutes. 3 Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Pour in the crushed tomatoes and season with the herbes de Provence and 2 teaspoons of the thyme. Cook at a low simmer until the sauce has


70 ❘ FRANCE TODAY Aug/Sep 2022


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