Hearth vegetable plate with white beans and salsa verde

  • 4
  • 1 hour 30 minutes plus overnight soaking time

A variety of charred vegetables is served with a creamy white bean purée and salsa verde in this satisfying barbecued veggie dish from the chefs behind Acme Fire Cult.

First published in 2022




Coco beans

Grilled vegetables

Salsa verde

Chickpea purée

Confit garlic



  • Barbecue
  • Iron skillet



Cover the dried coco beans with water, and leave to soak overnight

  • 600g of dried coco bean

The next day, light a barbecue for direct cooking


Bring the vegetable stock to the boil and poach the onions for 10-15 minutes, until soft 


Remove the onions from the grill, rub lightly with olive oil and cook until caramelised - around 10 minutes 


Cut the courgettes in half lengthways, then widthways. Season with salt and drizzle with olive oil, then place onto the hot grill and cook, turning regularly so that they cook evenly, until soft


Quarter the aubergine, season with salt and drizzle with olive oil, then place on the hot grill, turning evenly and cooking until soft


Top and tail the fennel bulbs, and cut into sixths. Heat 2 tablespoons of olive oil in the skillet, then fry the fennel until coloured on all sides

  • 2 fennel
  • olive oil, for cooking

Add a splash of water to the pan, and cook until the fennel softens (approximately 10-15 mins)


Drain the beans and place in a pan, then cover with fresh water. Add the roughly chopped onion, carrot and leek, bay leaf, thyme and kombu


Bring to the boil, then simmer until cooked - approximately 40 minutes


To make the puree, boil the chickpeas in a pan of water with the bay leaves and thyme until soft - approximately 30 minutes


Make the confit garlic by placing the garlic cloves into a saucepan and covering with olive oil. Add the thyme and bay leaves and cook very gently on the lowest heat possible for 30 minutes, or until soft. Once the confit garlic has cooled it can be stored in the fridge in its oil 


Drain the coco beans, then season well with salt and a drizzle of olive oil


To make the salsa verde, combine the parsley, chervil, tarragon and coriander in a blender with the capers, garlic, a good splash of olive oil, lemon juice and some salt. Blend to a paste (make it as chunky or as smooth as you prefer). Once blended, add more lemon juice, olive oil or salt to taste 


Drain the chickpeas, reserving 2 tablespoons of the cooking water and discarding the bay leaves


In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon juice, 2 cloves of confit garlic and salt to taste


To finish the dish, divide the vegetables, beans and puree between 4 plates and add as much salsa verde as you like (at least 2 tablespoons). Sprinkle with a pinch of pul biber to finish

Both renowned chefs in their own right, Andrew Clarke and Daniel Watkins first met at Shoreditch’s St Leonards and soon bonded over their mutual love of live fire cookery. This love is clear for all to see at their East London restaurant Acme Fire Cult, where the entire menu is cooked over coals.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like