Seared Cabbage on Harissa Butter Beans

1. Heat the oil in a skillet and sear the cabbage wedges until golden on each side. Transfer to an oven tray and brush with balsamic vinegar. Roast at 180°C for 8-10 mins, turning halfway.

2. In the same pan, sauté the onion and bell pepper until soften. Stir in the harissa paste, then add the white wine vinegar, butter beans and chopped tomatoes. Simmer for 10 mins until the sauce thickens. Add fresh herbs and season with salt and pepper.

3. Meanwhile, sprinkle the panko breadcrumbs over the roasting cabbage for the final few minutes, allowing them to get delightfully crispy.

4. Once everything is ready, serve the harissa beans in shallow bowls and top with the seared cabbage wedges. Garnish with the remaining fresh herbs and season to taste. Serve with a drizzle of coconut yoghurt and dig in!