Charred Aubergine and Courgette with Coriander Cashew Chimichurri over Black Beans

Tender air-fried summer vegetables served over warm seasoned black beans and topped with a vibrant, punchy fresh coriander sauce.

• Vegetables
• 1/2 aubergine, cut into 2 cm chunks
• 1/2 green courgette, cut into 2 cm half-moons
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp fine salt
• Chimichurri
• 60 g fresh coriander, leaves and tender stems roughly chopped
• 25 g broken cashews
• 1 fresh green chilli, halved
• 1 medium garlic clove, peeled
• 2 tbsp cider vinegar
• 3 tbsp extra virgin olive oil
• 1 tbsp cold water
• 1/2 tsp fine salt
• 1/4 tsp ground black pepper
• Beans
• 1 tin black beans, 400 g undrained
• 1 small shallot, finely sliced
• 1 tsp olive oil
• 1/4 tsp ground cumin
• 1 pinch salt
• 1 pinch ground black pepper
• Topping
• 1 tbsp tahini
• 1 tsp toasted sesame seeds

1. Preheat the air fryer to 195 C.
2. Add the 1/2 aubergine chunks and 1/2 courgette half-moons to a bowl.
3. Add the 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin and 1/4 tsp fine salt to the bowl.
4. Toss the vegetables thoroughly until evenly coated.
5. Tip the seasoned vegetables into the air fryer basket in a single layer.
6. Air-fry the vegetables at 195 C for 7 minutes.
7. Shake the basket to turn the vegetables.
8. Air-fry for another 6 to 8 minutes until the edges are nicely browned.
9. Fit the small personal jug onto the KitchenAid K400 blender base.
10. Add the 60 g fresh coriander, 25 g broken cashews, 1 fresh green chilli and 1 garlic clove to the jug.
11. Add the 2 tbsp cider vinegar, 3 tbsp extra virgin olive oil, 1 tbsp cold water, 1/2 tsp fine salt and 1/4 tsp ground black pepper.
12. Pulse the blender 5 times to chop and combine the ingredients into a textured green sauce.
13. Set a small pan over medium heat on the gas hob.
14. Add the 1 tsp olive oil to the pan.
15. Add the 1 finely sliced shallot to the warm oil.
16. Fry the shallot for 2 minutes until soft and translucent.
17. Pour the 1 tin black beans with their liquid into the pan.
18. Stir in the 1/4 tsp ground cumin, 1 pinch salt and 1 pinch ground black pepper.
19. Simmer the beans gently for 4 minutes.
20. Crush a few spoonfuls of beans against the side of the pan with a wooden spoon to thicken the liquid.
21. Spoon the warm black beans into two shallow serving bowls.
22. Top the beans with the hot air-fried aubergine and courgette.
23. Spoon the green coriander chimichurri generously over the vegetables and beans.
24. Drizzle the 1 tbsp tahini across both bowls.
25. Scatter the 1 tsp toasted sesame seeds over the top and serve immediately.

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