Nut Casserole with Cannellini Beans Stuffed with Feta

• olive oil↗3 tbsp tbsp

  plus extra for the pan and for drizzling

• celery stalk↗1

  finely chopped

• leeks2

  cut in half and sliced

• cannellini beans↗400g can g

  drained and rinsed

• pistachios↗100g g

  finely chopped

• sun-dried tomatoes↗50g g

  drained and coarsely chopped

• parmesan↗80g g

  or vegetarian alternative, grated

• cooked quinoa100g g
• za'atar↗3 tbsp tbsp
• fresh breadcrumbs↗50g g
• large eggs↗2

  beaten

• plain flour↗50g g
• parsley↗½ small bunch of

  finely chopped

• toasted mixed seeds↗1 tbsp tbsp
• feta↗100g g

  crumbles

• маскарпоне↗2 tbsp
• дрібно нарізані цибуля-шніт1 tbsp
• дрібно нарізаний кріп1 tbsp

  плюс кілька гілочок для подачі

• лимон↗1

  цедра

• фіолетова броколі↗300g
• насіння коріандру↗½ tbsp

  подрібнене

• рожевий харісса1 tbsp

Step-by-step instructions

1. 1

   Grease the bottom and sides of a bread loaf pan about 18 cm in diameter and line it with baking parchment. Heat 1½ tbsp of oil in a pan, add the celery and leeks and sauté for 10 minutes, or until they become soft and translucent.

2. 2

   Roughly mash the cannellini beans in a large bowl. Add the sautéed celery and leeks, pistachios, sun‑dried tomatoes, parmesan, quinoa, za'atar, fresh breadcrumbs, beaten eggs, flour and finely chopped parsley. Season well.

3. 3

   For the filling, roughly mash the feta with a fork, then add mascarpone, finely chopped chives, finely chopped dill and lemon zest. Season.

4. 4

   Preheat the oven to 180 °C/160 °C with fan/gas 4. Sprinkle the toasted mixed seeds on the bottom of the prepared pan. Press half of the bean and nut mixture into the pan and use a spoon to create a channel in the centre about 2 cm wide. Fill the channel with the feta mixture, then cover with the remaining bean and nut mixture on top and around the sides. Cover with foil and bake for 50 minutes or up to 1 hour, until firm to the touch.

5. 5

   Toss the purple broccoli in a tray with crushed coriander seeds, pink harissa and the remaining 1½ tbsp oil. Season and bake on the lower rack of the oven for the final 20 minutes of cooking, or until the edges become crispy.

6. 6

   Serve the nut casserole on a large plate together with the broccoli. Drizzle with olive oil and garnish with dill sprigs.