Ingredients
| 4 tablespoons olive oil | |
| 2 onions, sliced | |
| 4 cloves garlic, sliced | |
| 1 tablespoon sweet smoked paprika | |
| 2 x 400g cans butter beans, drained but not rinsed | |
| 1 cup vegetable stock | |
| 2 tablespoons nutritional yeast | |
| 6 mandarins, unpeeled | |
| ½ Savoy cabbage (you need about 250g outer leaves) | |
| 100g kale | |
| 1 teaspoon flaky salt | |
| ¼ cup dill fronds or parsley or coriander leaves | |
| spice & nut mix (see recipe) |
The Korean method of charring citrus really intensifies the flavour and is perfect to add a deeper complexity to this vegetarian/vegan main. The spice and nut mix is a sort of hybrid of za’atar and dukkah, but you could simply use one of those or toasted chopped nuts for crunch. You could add haloumi or crumbled feta, too.
I like to serve this with a potato and kūmara or root vegetable gratin for a hearty meal, or simply flatbreads for scooping for a more casual meal.
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Instructions
| 1. | Heat the oven to 220℃ fan bake. |
| 2. | Heat 2 tablespoons of the oil in a frying pan over a medium heat and add the onions with a sprinkle of salt. |
| 3. | Cook, stirring regularly, for 20 minutes until golden, adding the garlic in the last 5 minutes of cooking. |
| 4. | Add the paprika and cook for 1 minute then add the beans and half the stock and mix well. |
| 5. | Put ½ cup of the bean mixture in a blender with the remaining stock and the nutritional yeast and blend until creamy. |
| 6. | Add back to the beans in the pan and set aside (warm them up before serving). |
| 7. | Put the unpeeled mandarins on a roasting tray and roast for 20 minutes until they blacken. Set aside to cool. |
| 8. | Using the outer leaves from the cabbage (save the inner leaves for another use), cut out the central rib and any other thick ribbed parts and discard. |
| 9. | Put the leaves in a bowl. Strip the tough stem from the kale and discard. |
| 10. | Put the leaves in the bowl with the cabbage, flaky salt and the remaining oil. |
| 11. | Using your hands, massage together for about 1 minute. |
| 12. | Spread out on a large flat baking tray and cook for 12 minutes until the outsides are crispy, turning the leaves halfway. |
| 13. | While they cook, peel the mandarins and break into rough segments on a plate so you don’t lose any juice. |
| 14. | Spread the warm beans on a platter, pile the cabbage and kale leaves and mandarins on top. |
| 15. | Top with herbs and scatter with spice & nut mix. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith & Aaron McLean