Roasted cabbage with harissa butter beans & baked feta
Pair roasted cabbage with punchy harissa and preserved lemon for a wholesome veggie meal. When roasted and charred, cabbage makes a great meat alternative
- Serves: 4 persons
- 1medium savoy cabbage (about 700g), cut into 4 wedges
- 3tbsp olive oil, plus a drizzle
- 1tbsp ras el hanout
- 600g jar giant butter beans, or 2 x 400g cans butter beans
- 400g can chopped tomatoes
- 2-3 tbsp rose harissa
- 1preserved lemon, rind thinly shredded
- 200g feta
- ¼tsp chilli flakes
- parsley leaves and dill fronds, to serve
Step 1Heat the oven to 200C/180C fan/gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the wedges to coat, then roast for 15 mins.
Step 2Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar into a bowl, season and stir to combine. After the cabbage wedges have had 15 mins, carefully pour the butter bean mixture in the tin around the cabbage. Put the feta on a baking tray lined with baking parchment, drizzle with the remaining oil and scatter with the chilli flakes. Return the tin with the cabbage and beans to the oven for a further 20 mins alongside the feta.
Step 3Spoon the roasted cabbage wedges and beans onto plates or into shallow bowls along with chunks of the baked feta. Scatter with some parsley leaves and dill fronds, then drizzle with a little more olive oil before serving.