This gorgeously green shakshuka uses plant-based yoghurt in place of traditional eggs. Za’atar is a blend of dried herbs, and it is a wonderful way to add a Middle Eastern flavour to any dish, while the combo of fresh mint, dill and parsley keeps it tasting light and clean. Packed with vitamins A, B5, B6, C, E and K, folic acid, potassium, manganese and thiamine, while being high in protein and fibre – trust us, this one is good for you!

1 leek
2 garlic cloves
1 x 400g tin cannellini beans in water
10g fresh mint leaves
10g fresh parsley leaves
10g fresh dill
1 ripe avocado
1 tbsp olive oil
200g frozen peas
200g fresh spinach leaves
50g plant-based yoghurt
½ tsp za’atar
salt and black pepper
4 slices crusty wholemeal bread, to serve

You’ll need a fine grater and a large frying pan


First, prep your ingredients. Trim and thinly slice the leek. Peel and grate the garlic. Drain and rinse the cannellini beans. Roughly chop the mint, parsley and dill. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove. Scoop out and slice the avocado flesh.

Now, start cooking. Heat the olive oil in the large frying pan over medium-high heat. Add the leek and cook, stirring, for 5 minutes until softened. Turn down the heat, add the garlic and stir for a further minute. Add the beans and peas and stir for 2 minutes. Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next.

Time to plate up. When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat, stir through the parsley, dill and mint and season to perfection with salt and pepper. Top with the yoghurt, za’atar and sliced avocado, and serve with crusty wholemeal bread.

BOSH! Healthy Vegan by Henry Firth and Ian Theasby is out now (HQ, HarperCollins).
Photography: Lizzie Mayson

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