(Un)usual Suspects: Simple Recipes to Try RN

(Un)usual Suspects: Simple Recipes to Try RN

We bring you two simple recipes that will let you enjoy simple ingredients in unusual ways.


Pinto Bean and Olive Pate

Serves: 3

Prep time: 30 minutes + overnight soaking time

Cooking time: 3 hours

Calorie count: 400 calories (per serving)



½ tsp salt

½ tsp smoked paprika powder

3 tsp fresh garlic

¾ cups Kalamata black olives, drained

3 tbsp extra virgin olive oil (divided usage)

2 tbsp red bell pepper, thoroughly chopped

¾ cup pinto beans (Rajma), soaked overnight



  1. Drain the rajma and discard the cooking water. Rinse the beans, add to a pan of fresh water and cook on a medium flame for 25 minutes until tender. Turn off the heat, strain the beans, and reserve the cooking liquid.
  2. Place the reserved cooking liquid back on the flame, and reduce it to half.
  3. Heat one tablespoon of the olive oil in a pan on a high flame, and lightly char the red bell pepper.
  4. Blend the remaining olive oil, paprika powder, garlic, olives, bell pepper, rajma and salt to a thick, smooth paste. Use the reduced bean liquid to thin the pate, if required.
  5. Serve the pate immediately in small sterilised bowls or jars.

Tip: This pate goes well with crinkled vegetable or potato crisps.


Palmyra Palm Ceviche

Serves: 2

Prep time: 20 minutes + soaking time

Cooking time: 5 minutes

Calorie count: 400 calories (per serving)



Sea salt, to taste

1 tsp lemon juice

3 tsp Malta juice (or orange juice)

½ tsp chipotle hot sauce

1 palmyra palm fruit (Tadgola), peeled, rinsed and sliced thin

4 tbsp fresh jalapenos, finely chopped

3 tbsp extra virgin olive oil (divided usage)

2 tsp chia seeds

½ cup passion fruit juice



  1. Soak the chia seeds in the passion fruit for 4 hours to make a coulis.
  2. Heat 1 tablespoon of olive oil in a pan over medium-high heat, and lightly char the chopped jalapenos to infuse in the hot oil.
  3. Place a bed of passion fruit-chia seed coulis on a serving platter. Arrange the palm fruit slices on the coulis, and add the remaining coulis on top. Drizzle with the jalapeno-infused oil, lemon and Malta juices, and chipotle hot sauce.
  4. Sprinkle sea salt and serve chilled.

Tip: Serve on a chilled platter.