Roasted cabbage with harissa butter beans & baked feta

• savoy cabbage↗1 medium

  (about 700g), cut into 4 wedges

• olive oil↗3 tbsp tbsp

  plus a drizzle

• ras el hanout1 tbsp tbsp
• butter beans↗600g jar giant g

  or 2 x 400g cans butter beans

• chopped tomatoes400g can g
• rose harissa↗2-3 tbsp tbsp
• preserved lemon1

  rind thinly shredded

• feta↗200g g
• chilli flakes↗¼ tsp tsp
• parsley leaves↗

  and dill fronds, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.