Egg rolls with black beans and rocket

• red pepper↗1

  seedless, sliced

• olive oil↗2 tsp rapeseed or tsp

  rapeseed or

• garlic clove↗1

  finely grated

• ground cumin↗½ tsp
• ground coriander↗1 tsp
• vegetable stock powder↗1 tsp
• black beans↗400g can
• eggs↗4 large
• parsley↗handful of chopped

  or coriander

• rolled oats↗4 tbsp
• tomatoes↗2

  sliced

• rocket↗2 handfuls of

Step-by-step instructions

1. 1

   Place the pepper in a large non‑stick pan with 1 tsp oil. Cover and cook over medium heat for 10 minutes, stirring occasionally. Add the garlic and spices, then pour in the stock and beans, along with the water from the can, and cook for a few minutes, stirring until the mixture reduces slightly. Mash the beans a few times to thicken.

2. 2

   For the rolls, whisk 2 eggs in a bowl with half of the parsley or coriander and half of the oats. Heat the remaining oil in a 21 cm non‑stick pan and fry the egg mixture for 1 min 30 sec, until almost set, then flip. Fry for another 30–60 sec. Place on a plate, spread half of the filling in the centre with a spoon and sprinkle with half of the tomatoes and rocket, then roll and serve. Repeat with the remaining ingredients to make another roll.