Chantelle Nicholson's Vegan Recipe for Harissa-Marinated Tomatoes with Butter Beans and Herb Relish | The new vegan
I was surrounded by beautiful fruits and vegetables growing up in New Zealand, and I still take great pleasure in harnessing their epic flavor and texture. Sun-ripened tomatoes almost bursting with sweetness really can't be beat, and as we approach mid-June, these shiny, bright pearls should now be hitting our shelves. Accompanied by a tangy harissa, they are a bowl of real goodness, especially when served with lightly mashed butter beans and a tangy herb relish.
Harissa-marinated tomatoes with split butter beans and a herb relishStart the tomatoes about a day before serving, as the longer they sit in the marinade, the better - and believe me, the pricking is well worth it. time and effort.
Prepare 10 minMarine 1 day + Cook 15 minFor 4 people as a starter or snack
400g plum or cherry tomatoes Salt1 x 400g canned butter beans, undrained
For the marinade2 tbsp harissa paste1 tbsp paste tomato1 teaspoon cider vinegar75ml olive oil
For the herb relish½ bunch cilantro, including stems, coarsely chopped½ bunch parsley, including including stems, coarsely chopped2 small gherkins, finely chopped½ green chilli, finely chopped1 tsp apple cider vinegar100g rapeseed oil½ tsp brown sugar
To serveLeaves of lettuce, or toast or flatbreads
At least a day ahead, prick the tomatoes all over with a fork, to make sure they drink up the succulent marinade . In a large bowl, whisk together all the marinade ingredients with half a teaspoon of salt, then lay in the tomatoes, toss gently to coat, cover and let stand at room temperature for a day or two (if warm outdoors, one day should be plenty), turning them regularly.
The day you want to serve, gently blend the butter beans with the liquid from their can in a blender or a food processor, then season with salt to taste.
For the relish, put everything in a blender with a few tablespoons of water, blend until it's almost smooth, then season with salt - you want it to have some texture.
To serve, lay the beans on a platter, pile the tomatoes and any marinade they haven't soaked up, then drizzle relish on top. Serve with lettuce leaves for wrapping, or on toast, or slathered on charred flatbreads.
Chantelle Nicholson is Chef/Patron of Apricity, London W1
I was surrounded by beautiful fruits and vegetables growing up in New Zealand, and I still take great pleasure in harnessing their epic flavor and texture. Sun-ripened tomatoes almost bursting with sweetness really can't be beat, and as we approach mid-June, these shiny, bright pearls should now be hitting our shelves. Accompanied by a tangy harissa, they are a bowl of real goodness, especially when served with lightly mashed butter beans and a tangy herb relish.
Harissa-marinated tomatoes with split butter beans and a herb relishStart the tomatoes about a day before serving, as the longer they sit in the marinade, the better - and believe me, the pricking is well worth it. time and effort.
Prepare 10 minMarine 1 day + Cook 15 minFor 4 people as a starter or snack
400g plum or cherry tomatoes Salt1 x 400g canned butter beans, undrained
For the marinade2 tbsp harissa paste1 tbsp paste tomato1 teaspoon cider vinegar75ml olive oil
For the herb relish½ bunch cilantro, including stems, coarsely chopped½ bunch parsley, including including stems, coarsely chopped2 small gherkins, finely chopped½ green chilli, finely chopped1 tsp apple cider vinegar100g rapeseed oil½ tsp brown sugar
To serveLeaves of lettuce, or toast or flatbreads
At least a day ahead, prick the tomatoes all over with a fork, to make sure they drink up the succulent marinade . In a large bowl, whisk together all the marinade ingredients with half a teaspoon of salt, then lay in the tomatoes, toss gently to coat, cover and let stand at room temperature for a day or two (if warm outdoors, one day should be plenty), turning them regularly.
The day you want to serve, gently blend the butter beans with the liquid from their can in a blender or a food processor, then season with salt to taste.
For the relish, put everything in a blender with a few tablespoons of water, blend until it's almost smooth, then season with salt - you want it to have some texture.
To serve, lay the beans on a platter, pile the tomatoes and any marinade they haven't soaked up, then drizzle relish on top. Serve with lettuce leaves for wrapping, or on toast, or slathered on charred flatbreads.
Chantelle Nicholson is Chef/Patron of Apricity, London W1
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