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Picture of Roasted cabbage with harissa butter beans & baked feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1843 kcal 92 %
  • Fat 92 g 141 %
  • Saturated 34 g 169 %
  • Carbs 191 g 64 %
  • Fiber 61 g 245 %
  • Protein 87 g 173 %
  • Cholesterol 178 mg 59 %
  • Sodium 2972 mg 124 %
  • Calcium 1606 mg 161 %
  • Magnesium 621 mg 148 %
  • Potassium 5503 mg 117 %
  • Iron 28 mg 156 %
  • Zinc 13 mg 119 %
  • Phosphorus 1849 mg 264 %
  • Vitamin A 776 µg 86 %
  • Vitamin C 448 mg 498 %
  • Thiamin (B1) 4 mg 364 %
  • Riboflavin (B2) 3 mg 214 %
  • Niacin (B3) 16 mg 101 %
  • Vitamin B6 4 mg 287 %
  • Folate equivalent (total) 797 µg 199 %
  • Vitamin B12 3 µg 141 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 14 mg 90 %
  • Vitamin K 806 µg 671 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted cabbage with harissa butter beans & baked feta

Ingredients

  • 1 medium savoy cabbage (about 700g), cut into 4 wedges
  • 3 tbsp olive oil, plus a drizzle
  • 1 tbsp ras el hanout
  • 600g jar giant butter beans, or 2 x 400g cans butter beans
  • 400g can chopped tomatoes
  • 2-3 tbsp rose harissa
  • 1 preserved lemon, rind thinly shredded
  • 200g feta
  • ¼ tsp chilli flakes
  • parsley leaves and dill fronds, to serve

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