High Iron Green Miso Beans with Tahini and Toasted Seeds

De-stem the cavolo nero or kale, then quick blanch: 2 minutes in boiling water, then 1 minute in ice-cold water. Add to a bullet blender with the soaked cashews, silken tofu, nutritional yeast, 1 tsp olive oil, 2 tbsp white miso paste, 2 of the minced garlic cloves and the juice of one lemon. Blend until smooth, adding a splash of water if you need to loosen the sauce so it can blend effectively.

In a large pan on a medium/low heat, caramelise the leeks in plenty of olive oil with a big pinch of salt for around 10 minutes, until they are greatly reduced in size, browning and tasting sweeter. Add the rest of the minced garlic and the spices (cumin, coriander) and sauté for 3-4 minutes, mixing well. Add the butterbeans with their juices (if organic; if not, drain and add about 250 ml vegetable stock or water with a pinch of sea salt) and stir through. Turn the heat up for a couple of minutes until the beans are bubbling, then reduce to a simmer for a further 5 minutes, until warmed through.

Meanwhile, whisk the tahini with the lemon juice and 1-3 tbsp water until smooth, adding more water if needed to make it runny enough to drizzle.

Stir through the green mixture and bubble for 2 minutes, then take off the heat. Drizzle with the tahini sauce and sprinkle with the pumpkin seeds (toast them for 2-3 minutes in a dry frying pan with some sea salt, if you like, to make them crispy), freshly ground black pepper, chilli flakes and sesame seeds if you like. Serve with toasted sourdough.