Roasted Cabbage With Harissa Butter Beans Baked Feta Recipes

Steps:

• In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
• Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
• When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

Steps:

• Heat 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.
• Tip 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.
• Spoon 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.

Steps:

• Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
• Heat the grill to high. Scatter the feta over the sauce, so it's still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
• Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.