Chantelle Nicholson’s vegan recipe for harissa-marinated tomatoes with butter beans and herb relish | The new vegan

Chantelle Nicholson’s vegan recipe for harissa-marinated tomatoes with butter beans and herb relish | The new vegan

The proof is in the marinade in a fiery dish that’s bursting with goodness

I was surrounded by gorgeous fruit and vegetables when I was growing up in New Zealand, and I still take a lot of pleasure in hero-ing their epic flavour and texture. Sun-ripened tomatoes almost bursting with sweetness really can’t be beaten and, as we approach mid-June, these shiny, bright pearls should be hitting our shelves round about now. Paired with some fiery harissa, they make a bowlful of true goodness, especially when served with slightly crushed butter beans and a zesty herb relish.

Chantelle Nicholson is chef/patron of Apricity, London W1

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