BLACK VEGETABLE RECIPES

Steps:

• 1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
  2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
  3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
  4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
  5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
  6. Slice the tomato and mozzarella into rounds and open the buns.
  7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
  8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
  9. Lift the onions out of the balsamic with a fork.
  10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
  2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
  3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
  4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
  5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
  6. Squeeze in the lime juice and season well with sea salt and black pepper.
  7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
  8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
  9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
  10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
  11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
  12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
  13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
  14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.