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Cherry Tomato And Butterbean Bake With Cashew Cheese And Poached Egg

Cherry Tomato And Butterbean Bake With Cashew Cheese And Poached Egg

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

To make cashew cheese, simply whizz soaked cashews with nutritional yeast. 

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Ingredients

  • 600g cherry tomatoes, cut in half
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 200g spinach
  • 800g butterbeans, drained and rinsed
  • 20g fresh dill, fronds roughly chopped
  • 80g Microwave Rice
  • 4 free range eggs
  • 100g cashew nuts
  • 1 lemon, zest & juice
  • 2 tbsp nutritional yeast flakes

Method

Step 1

Preheat oven to 200°C/180°C fan/gas 6. In a bowl, cover the cashew nuts with boiling water and set aside.

Step 2

Place the tomatoes, olive oil, paprika and seasoning onto a large baking tray. Toss together and put into the oven for 10 mins.

Step 3

Once cooked, add the spinach, butterbeans and dill to the tomatoes, mix well, and return to the oven for 10 mins more. Stir it all through once or twice, during cooking.

Step 4

Drain the cashew nuts and put in a blender or mini chopper along with the lemon zest and juice, 40ml water, the nutritional yeast flakes and seasoning. Blitz to form a loose paste.

Step 5

Cook the grains in the microwave for 3 mins, according to the pack instructions.

Step 6

Remove the tomatoes from the oven and add in the cooked grains. Combine well.

Step 7

Lastly, poach the eggs in simmering water for 1-2 mins, until just cooked and the yolk is still runny.

Step 8

Serve the poached eggs and cashew cheese with the tomatoes. Drizzle over a little extra olive oil.

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