Savoy Cabbage Saucy Harissa Bean Bake

Yield: 3-6

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Savoy Cabbage Saucy Harissa Bean Bake

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This simple but delicious one pan dish would be great on its own or served with a grain like freekeh, barley, quinoa or even brown or black rice.

Ingredients

• 1x 400g tin or ½ a 700g jar of butterbeans
• 300g cherry tomatoes
• 1 400g tin plum or chopped tomatoes
• 1-2 tbsp vegan nduja, harissa or red pesto (plus more for topping)
• 3-4 garlic cloves
• 50g sun dried tomato
• 1 small savoy cabbage
• 3 tbsp tahini
• 1 lemon
• Toasted nuts (pine nuts or slivered almonds) and fresh herbs for topping

Instructions

1. Preheat the oven to 200C Fan.
2. Grate the garlic and finely slice the sun dried tomatoes.
3. Add the tinned tomatoes, garlic and nduja/ harissa/ pesto into a large baking dish (preferably one with a lid). Mix well and break up the plum tomatoes if using instead of chopped. Add the cherry tomatoes, butterbeans, sun dried tomatoes, and plenty of salt and pepper and mix again.
4. Cut the savoy cabbage in half, then cut each half into 4 wedges, keeping the stem intact. Arrange the cabbage into the tomatoes snuggly and drizzle with some olive oil and season with salt and pepper.
5. Place the lid on or cover the tray tightly with silver foil and bake for 30 minutes.
6. Drizzle with lots of tahini, lemon juice and zest and some more harissa/ vegan nduja/ pesto. Finish with a drizzle of olive oil, fresh herbs and nuts.