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    Cannellini Beans with Wilted Spinach, Broccoli and Roasted Tomatoes

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    Cannellini Beans with Wilted Spinach, Broccoli and Roasted Tomatoes

    This is a quick assembly of simply seasoned, gorgeous ingredients. The beans are flavoured with garlic and harissa, a fiery African spice paste.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 5 vine-ripened tomatoes, halved
    • 4-5 tbsp extra virgin olive oil
    • Salt and freshly ground black pepper
    • 3 cloves garlic, very finely chopped
    • ½ small red onion, finely chopped
    • 2 x 410g tins cannellini beans, drained and rinsed
    • 1 tsp rose harissa
    • 1 large handful parsley, finely chopped
    • 1 large handful coriander, finely chopped
    • Juice of half a lemon (optional)
    • 200g pack tenderstem broccoli spears
    • 250g bag spinach

    Method

    1. Preheat the oven to 180°C, gas mark 4.
    2. Put the tomatoes in an ovenproof tray, drizzle with 1 tbsp olive oil, season and roast for 25 minutes or till shrivelled and crisp at the edges.
    3. Heat 1½ tbsp olive oil in a frying pan, add the onion and 1/3 of the garlic and fry gently for 5 minutes. Add the cannellini beans and harissa. Season and stir. Cook for another 3-4 minutes, then add the chopped parsley and coriander and the lemon juice if using. Set aside in the pan.
    4. Meanwhile, blanch the broccoli in salted boiling water until tender. Drain, dress with 1 tbsp olive oil, and season with 1/3 of the chopped garlic, salt and pepper. Transfer to a large, warmed serving plate.
    5. In the broccoli pan, wilt the spinach in 1 tbsp water. Drain well, stir in the remaining garlic, season, dress with 1 tbsp olive oil and set on the plate next to the broccoli. Add the warm cannellini beans and complete with the roasted tomatoes, straight out of the oven. Serve at once with a warm crusty loaf, a bowl of olives and more olive oil if you like.

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