Pan-fried flat beans with tomato, olives, and feta

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Serves:

two as a main, or four as a side

Prep time:

10 minutes

Cook time:

20 minutes

Ingredients

3 tbsp olive oil, plus more to drizzle

4 garlic cloves, thinly sliced

¼ tsp ground cumin

½ tsp paprika

1 tbsp harissa

1 tbsp cider vinegar

1 tsp sugar

¼ cup/60ml water

Salt

14 oz/400g flat beans, cut into quarters, blanched

6 ½ oz/180g cherry tomatoes about 15, sliced in half

Mounded ½ cup/70g pitted Kalamata olives

4 ½ oz/120g feta, broken into roughly ½-inch/1cm chunks

1 green chile, thinly sliced

¼ cup/5g parsley, roughly chopped

1 lemon, cut into wedges

1/2 cup red pepper, thinly sliced

Instructions

Preheat the broiler.

Put the oil into a large ovenproof frying or sauté pan, about 12 inches/30cm wide, and place over medium heat.

Add the cumin, paprika, and shatta and cook for 30 seconds, until it starts to color.

Add the garlic, then 1 tsp salt and stir for another minute. The oil will hiss; stir well to prevent burning.

Add the okra and toss to coat.

Cook, stirring, for 8–10 minutes, until it’s starting to soften and blister.

Add the cherry tomatoes, olives, and sugar and stir for 2 minutes more, until the tomatoes start to collapse.

Pour in the water and cider vinegar, stir well, then bring to a simmer and cook for another 2–3 minutes, until the sauce has thickened slightly.

Arrange the haloumi or feta over the okra.

Place under the broiler for 3–5 minutes, until the cheese is golden and softened.

Scatter with the chile and parsley and serve immediately with lemon wedges.

Adapted from:

Sami Tamimi and Tara Wigley - Falastin