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Categories:
sesame seeds oranges polenta flour olive oil green beans garlic cherry tomatoes spring onions sage black beans
Viewed: 38 - Published at: 4 years agoIngredients
- 3 tbsp sesame seeds
- 3 None oranges, 2 squeezed, 1 zested
- 150 g polenta flour
- 6 tbsp olive oil
- 400 g green beans, trimmed
- 4 cloves garlic, peeled and finely chopped
- 250 g cherry tomatoes, halved
- 1/2 bunch spring onions, finely chopped
- 4 stems sage leaves, rinsed
- 1 tin (425ml) black beans, rinsed
- 500 ml water
Method
- In a saucepan, dry roast the sesame seeds and set aside. Mix the juice of the 2 oranges with 2 cups of water and 1 tsp of salt in a saucepan and bring to a boil. Stir in the polenta, simmer over a gentle heat for 10 minutes, stirring occasionally. Remove from heat and allow to swell for 5 mins. Add 1 tbsp of oil and 2 tbsp of roasted sesame seeds and stir. Leave to cool.
- Cook the green beans in boiling water for 7-8 minutes. Drain then set aside. Then split the polenta mix into 20 round balls.
- Add 3 tbsp of oil in a frying pan. Fry the sage leaves until just crispy then place on paper towels. Now roast the polenta balls in the hot sage oil over a medium heat, turning, until golden brown.
- Heat an additional 2 tbsp of olive oil in the pan and fry the tomatoes and garlic. Add the green beans and the black beans, season and heat through briefly. Sprinkle with the orange zest, remaining sesame seeds, sage and spring onions. Gently stir together.
- To serve, place the vegetables on the plate and top with the polenta balls.
