ZA'ATAR PANKO CRUMB VEGGIES W BUTTER BEANS & FETA
An extremely delicious bowl of flavourful veggies cooked to perfection. The roast sweet potato and carrots, lightly crumbed and perfectly seasoned, pair incredibly well with the sautéed beans, feta, and crisp red cabbage. Drizzled with honey mustard dressing; this bowl has crunch, creaminess and tang. Hearty enough to be a perfect main meal without any meat.
Ingredients
Method
Equipment: Large baking tray, medium sauté pan
Preheat the oven to 180 degrees. Line a tray w baking paper.
Scatter the sweet potato and carrot evenly on the tray, generous drizzle with olive oil, za'atar, salt and pepper. Make sure it’s all evenly coated.
Bake for 30 minutes, then scatter the panko crumb all over, and bake for a further 10 minutes, until gooey with crisp edges and golden crumb. Set aside.
While that’s baking, cook the garlic, butter beans and green beans in a sauté pan over medium heat, just for 5 minutes or so. Add the lemon juice and the feta, mix until it’s semi melted. Set aside.
Thinly slice the cabbage, make a bed of it in your serving bowls.
Top with the roast veggies, bean mix and crushed almonds. Drizzle with dressing.
Store left overs in an airtight container, keeps for up to 4 days.
All elements can be prepped in advance.
Serves 4
1 large sweet potato, cut into thick sticks
4 large carrots, cut into long sticks Olive oil
1 tbs za'atar
Salt and pepper
2 tbs panko crumb
3 garlic cloves, finely chopped
1 tin butter beans (400g), strained and rinsed
1 cup green beans, cut into thirds
1/2 a lemon, juiced
100g feta (I used Bulgarian)
1/4 red cabbage
1/4 cup roast almonds, crushed
Dressing
1/4 cup olive oil
1 tsp mustard grain
1/2 tsp Dijon mustard
1 tbs honey
1/2 lemon, juiced
2 tbs water
Salt and pepper, to taste