Hearth vegetable plate with white beans and salsa verde
A variety of charred vegetables is served with a creamy white bean purée and salsa verde in this satisfying barbecued veggie dish from the chefs behind Acme Fire Cult. Any leftover confit garlic and aioli should be refrigerated quickly and used within two days. Any leftover confit garlic and garlic oil should be refrigerated quickly and used within two days.
Ingredients
Metric
Imperial
Coco beans
- 600g of dried coco bean
- 1/2 onion, roughly chopped
- 1/2 carrot, roughly chopped
- 1/2 leek, roughly chopped
- 1 bay leaf
- 1 sprig of thyme
- 5g of kombu
- olive oil to taste
- Maldon salt to taste
Grilled vegetables
- 2 margherita onions, halved
- vegetable stock, to cover the onions
- 1 Mauve aubergine
- 1 round Italian courgette
- 1 yellow jet courgette
- 2 fennel
- olive oil, for cooking
- merlot vinegar to taste
- Maldon salt to taste
Salsa verde
- 50g of flat-leaf parsley leaves
- 50g of chervil leaves
- 50g of tarragon leaves
- 50g of coriander leaves
- 50g of lilliput capers
- 1/2 lemon, juiced
- 1 garlic clove
- 150ml of olive oil
Chickpea purée
- 800g of tinned chickpeas
- 2 bay leaves
- 1 tsp thyme leaves
- 5 tbsp of olive oil
- 1/2 lemon, juiced
- Maldon salt to taste
- 2 confit garlic, 2 cloves, or to taste
Confit garlic
- 1 bulb of garlic, cloves peeled
- olive oil, to cover the garlic cloves
- 1 sprig of thyme
- 2 fresh bay leaves
Garnish
- 4 pinches of pul biber chilli flakes
Equipment
- Barbecue
- Iron skillet
Method
Cover the dried coco beans with water, and leave to soak overnight
- 600g of dried coco bean
The next day, light a barbecue for direct cooking
Bring the vegetable stock to the boil and poach the onions for 10-15 minutes, until soft
- 2 margherita onions, halved
- vegetable stock, to cover the onions
Remove the onions from the grill, rub lightly with olive oil and cook until caramelised - around 10 minutes
Cut the courgettes in half lengthways, then widthways. Season with salt and drizzle with olive oil, then place onto the hot grill and cook, turning regularly so that they cook evenly, until soft
- 1 round Italian courgette
- 1 yellow jet courgette
- olive oil, for cooking
- Maldon salt to taste
Quarter the aubergine, season with salt and drizzle with olive oil, then place on the hot grill, turning evenly and cooking until soft
- 1 Mauve aubergine
- olive oil, for cooking
- Maldon salt to taste
Top and tail the fennel bulbs, and cut into sixths. Heat 2 tablespoons of olive oil in the skillet, then fry the fennel until coloured on all sides
- 2 fennel
- olive oil, for cooking
Add a splash of water to the pan, and cook until the fennel softens (approximately 10-15 mins)
Drain the beans and place in a pan, then cover with fresh water. Add the roughly chopped onion, carrot and leek, bay leaf, thyme and kombu
- 1/2 onion, roughly chopped
- 1/2 carrot, roughly chopped
- 1/2 leek, roughly chopped
- 1 bay leaf
- 1 sprig of thyme
- 5g of kombu
Bring to the boil, then simmer until cooked - approximately 40 minutes
To make the puree, boil the chickpeas in a pan of water with the bay leaves and thyme until soft - approximately 30 minutes
- 800g of tinned chickpeas
- 2 bay leaves
- 1 tsp thyme leaves
Make the confit garlic by placing the garlic cloves into a saucepan and covering with olive oil. Add the thyme and bay leaves and cook very gently on the lowest heat possible for 30 minutes, or until soft. Cool quickly and store in the fridge for up to 2 days
- 1 bulb of garlic, cloves peeled
- olive oil, to cover the garlic cloves
- 1 sprig of thyme
- 2 fresh bay leaves
Drain the coco beans, then season well with salt and a drizzle of olive oil
- olive oil, for cooking
- Maldon salt to taste
To make the salsa verde, combine the parsley, chervil, tarragon and coriander in a blender with the capers, garlic, a good splash of olive oil, lemon juice and some salt. Blend to a paste (make it as chunky or as smooth as you prefer). Once blended, add more lemon juice, olive oil or salt to taste
- 50g of flat-leaf parsley leaves
- 50g of chervil leaves
- 50g of tarragon leaves
- 50g of coriander leaves
- 50g of lilliput capers
- 1 garlic clove
- 1/2 lemon, juiced
- 150ml of olive oil
- Maldon salt to taste
Drain the chickpeas, reserving 2 tablespoons of the cooking water and discarding the bay leaves
In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon juice, 2 cloves of confit garlic and salt to taste
- 5 tbsp of olive oil
- 1/2 lemon, juiced
- Maldon salt to taste
To finish the dish, divide the vegetables, beans and puree between 4 plates and add as much salsa verde as you like (at least 2 tablespoons). Sprinkle with a pinch of pul biber to finish
- 4 pinches of pul biber chilli flakes
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