• 2 tbsp vegetable oil
  • 1 red onion, roughly chopped
  • 1 red pepper, diced
  • 100g baby plum tomatoes
  • 2 garlic cloves, roughly chopped
  • 2 tbsp rose harissa
  • 1 tsp baharat spice mix
  • 300ml vegetable stock, made with 1 low-sodium stock cube
  • 500g jar or can butter beans
  • 120g spinach
  • 1 tsp red wine vinegar
  • 50g ricotta, to serve
  • 15g basil, chopped


  • STEP 1

    Heat the oil in a large flameproof casserole dish over a medium heat and cook the red onions and peppers for 15 mins until starting to soften and turning golden at the edges. Add the tomatoes, turn the heat up to medium-high and cook until they blister, about 2-3 mins.

  • STEP 2

    Add the garlic, harissa and baharat, and cook for 3 mins until fragrant. Pour in the stock and bring to the boil. Reduce the heat to a simmer, then leave to gently reduce for 10 mins. Tip in the butter beans and the liquid from the can or jar, and cook for 5 mins to warm through and thicken slightly. Add the spinach and vinegar, and allow the spinach to wilt for 1-2 mins.

  • STEP 3

    Divide between two bowls, then dot the ricotta on top. Sprinkle over the basil and a twist of black pepper. Will keep chilled for one day.


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A star rating of 4.9 out of 5.9 ratings