a) Preheat the oven to 200°C
b) Peel and grate the garlic (or use a garlic press).
c) Crumble the feta into small pieces.
d) Cut the ciabatta in half.

a) Heat a drizzle of oil in a large saucepan on medium heat.
b) When hot, add half the garlic and stir-fry until fragrant, 30 secs.
c) Next, turn the heat up to high, add the cavolo nero and season with salt and pepper. TIP: Discard any tough stalks from the cavolo nero.
d) Add 1 tbsp of water per person and steam-fry until tender, 3-4 mins.

a) Meanwhile, drain and rinse the butter beans in a sieve, then add them to the pan with the cavolo nero.
b)Add the harissa paste, sun-dried tomato paste, tomato passata, vegetable stock paste and water for the sauce (seeingredients for amount). Stir to combine.
c) Bring up to the boil, then reduce the heat and simmer until the sauce has thickened, 3-4 mins.

a) Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the breadcrumbs and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
b) Once cooked, transfer the toasted breadcrumbs to a bowl and set aside. Season with pepper and crumble in the feta.
c) When the bean stew is ready, taste and add more salt and pepper if needed.

a) Meanwhile, in a small bowl, combine the remaining garlic and the olive oil for the garlic bread (see ingredients for amount). Season with salt and pepper.
b) Lay the ciabatta onto a baking tray, cut-side up. Spread the garlic mixture on top.
c) Pop the bread onto the middle shelf of your oven and toast until golden, 5-6 mins.

a) Just before serving, pour the olive oil for the dressing (see ingredients for amount) and apple cider vinegar into a large bowl. Season with salt and pepper, mix well to combine. Add the pea shoots to the dressing bowl and toss to coat.
b) Divide the harissa spiced butter bean stew between your bowls.
c) Sprinkle the feta crumb on top.
d) Cut the garlic bread into triangles and serve alongside with the pea shoot salad. Enjoy!