Sunday nights are either “let’s make a big batch of something to last me the week’ or for fridge cleans. Tonight, was a fridge clean kind of night. Not normally one to post every leftover saving fridge-clean recipe, as they’re not so much recipes as they are random, and we’ve all got different odds and ends lying around. But this one was particularly yummy, and ingredients easily substitutable.
Thanks to chef Tom Hunt, harissa is my new favourite condiment to put literally on anything and everything. And my recent green on green quinoa breakfast bowl from Farmacy London left me craving it over and over. Let me quickly elaborate.
I somehow landed myself in last Winter’s Taste of London final talk of the day, unknown to me, led by the inspired Tom Hunt of Poco on Broadway market [and tapas bar in Bristol]. Known increasingly as the ethical and natural chef touting a passionate root to fruit attitude to cooking and no waste mentality, he is most definitely a food hero and source of kitchen inspiration. We were treated to a memorable Mechoui Lamb with fresh flatbreads and, said infamous harissa. [After unapologetically stuffing my face] I’ve never looked back.
Farmacy is a beautifully lit, originally designed, vegetarian restaurant in Notting Hill. On my ‘to-do’ list for quite some time, I finally made the cross-city trek. It hit the spot and exceeded expectations quickly climbing to the top of my brunch favourites. There was something sincerely appetizing about the green-on-green-on-green looking up at me from my brunch bowl, and so I had to replicate.
Thus, with various green odds and ends desperately needing some TLC, this bestover, fridge-clean, Harissa Been Grean Salad, landed on my dining room table [and hopefully yours!].
Harissa Bean Green Salad
nibs etc. original recope. Makes 2 appetizers, or 1 large plate of goodness.
Ingredients:
1/2 can of Cannellini Beans
3 tbsp Olive Oil
2 tsp Harissa
1 large Garlic clove
Pinch Salt
1 packed cup chopped Kale
6 Small Lettuce Leaf Cups
1-2 tbsp Fresh Coriander Leaves
2 Eggs
1/2 Avocado
1 Celery Stick
1 tbsp Crumbled Feta
Method:
Place your eggs in cold water and bring to a boil, leaving for a total of 10 minutes from start to finish for a soft-boiled egg. Once ready, place in ice cold water and leave until the rest of the salad is ready.
Rinse your lettuce cups and set aside. Roughly chop your celery stick and set aside.
Crush and peel your garlic clove, mince, and toss into a pan with olive oil on medium high heat. When you start to smell the garlic, add the harissa, until starting to caramelize slightly: 2-3 minutes. Add the remaining strained beans to the pan with a pinch of salt, and heat through, tossing occasionally so as not to burn, for 5-7 minutes until softened. Add olive oil if starting to dry out.
In the meantime, add your rinsed kale to a dry pan, and cook on medium-high heat with a pinch of salt, until leaves are wilting and hearts are softened with a slight crunch, about 5 minutes.
To assemble your salad: place a small pile of softened kale at the top of your plate, moving diagonally across – I had fun with this, very much inspired by Jamie Oliver’s artfully rustic plating – layer with lettuce cups, harissa cannellini beans, thinly sliced avocado, nestling your soft boiled egg on top of it. Dot with celery chunks, whole coriander leaves, crumbled feta, drizzle of olive oil and dusting of pepper.
Consume:
Substituting cannellini beans for any bean or grain lying around in your fridge or pantry.
If you don’t have harissa, try any red or green pesto, and top with chunks of parmesan.
Be inspired by any and all greens in your kitchen – throw in green tomatoes, spring onions, mache or rocket, mint or parsley.
