On the pulse

4 rashers streaky bacon, thinly sliced

2 tsp extra virgin olive oil, plus extra to grease

1 large red onion, finely chopped

3 garlic cloves, crushed 1 tsp smoked paprika

½ tsp dried chilli flakes 400g can cannellini beans, drained, rinsed

400g can butter beans, drained, rinsed 400g can cherry tomatoes 2 tbs maple syrup

1 tbs Worcestershire sauce 100g Greek feta, crumbled 2 cups mixed fresh herbs (we used mint, parsley and oregano)

1 cup (150g) plain flour 1 tsp bicarbonate of soda 1 cup (250ml) chilled soda water

½ cup (125ml) white vinegar

½ tsp salt flakes

Place the bacon in a cold heavybased saucepan over medium heat, and cook for 4-5 minutes, until it just starts to colour. Add oil, onion and garlic, and cook for a further 4 minutes or until the onion has softened. Add paprika, chilli flakes, beans, tomatoes, maple syrup, Worcestershire sauce and 1 cup (250ml) water and bring to the boil. Reduce heat to medium-low and simmer for 20 minutes, or until the sauce is thick and has reduced. Season with salt and pepper.

Meanwhile, for the injera flatbread place flour, bicarb and soda water in a large bowl and whisk until smooth. Add vinegar and salt and whisk to combine. Transfer mixture to a large jug. Lightly grease a 20cm non-stick crepe pan or frypan and place over medium heat. Pour ¼ cup mixture into the pan to just cover the base, cover with a lid and cook for 1 minute, or until bubbles form and top is cooked. Set aside and keep warm. Repeat with the remaining batter.

Place 1 piece of flatbread in a shallow serving bowl and top with the beans. Repeat with remaining flatbread and beans. Sprinkle over feta and mixed herbs to serve.

½ cup (125ml) extra virgin olive oil, plus extra 2 tbs

2 eggplants, chopped into 3cm pieces

3 garlic cloves, crushed

1 onion, chopped

3 tsp thyme, finely chopped Pinch chilli flakes

2 x 400g cans chopped tomatoes 400g can cannellini beans, drained, rinsed

½ preserved lemon, zest and flesh finely chopped (or finely grated zest and juice of 1 lemon)

12 rainbow chard (substitute silverbeet), stems attached

1 ½ cups (300g) wholemeal couscous, cooked according to packet instructions

Greek yoghurt, to serve

Mint leaves, to serve