Harissa Butter Beans and Toasted Ciabatta
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Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Salad Cheese and Crispy Onions

Prepped in 10
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time10 minutes


serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

1 carton(s)

Butter Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

50 grams

Harissa Paste

(Contains Sulphites)

40 grams

Baby Spinach

1 unit(s)


(Contains Cereals containing gluten)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

½ tbsp


20 grams



Nutritional information

Energy (kJ)3310 kJ
Energy (kcal)791 kcal
Fat27.7 g
of which saturates11.6 g
Carbohydrate108.5 g
of which sugars32.4 g
Protein22 g
Salt4.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Put the sweet potato wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted herb and spice, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, drain and rinse the butterbeans in a sieve.

Heat a large saucepan on medium-high heat.

Once hot, stir in the passata, butter beans, red wine stock paste and water for the sauce (see pantry for amount).

Bring to a boil.


Once boiling, lower to a simmer.

Simmer the sauce until thickened slightly, 7-8 mins. 


Once the sweet potato is cooked, stir it through the sauce along with the harissa, honey and butter (see pantry for both amounts). Add the spinach a handful at a time until wilted and piping hot.

Simmer for 3-4 mins.


Meanwhile, halve the ciabatta.

If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Spread some butter (if you have any) over the ciabatta.


Spoon the harissa butter bean into your serving bowls. Crumble over the Greek salad cheese.

Serve with your buttery ciabatta alongside.

Sprinkle over the crispy onions.