Cherry Tomato And Butterbean Bake With Cashew Cheese And Poached Egg
By OcadoLife
Published on 19 April 2022
To make cashew cheese, simply whizz soaked cashews with
nutritional yeast. Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 200 g of spinach
- 80 g of microwave rice
- 600 g of cherry tomatoes, cut in half
- 3 tbsp of extra virgin olive oil
- 1 tsp of smoked paprika
- 800 g of butterbeans, drained and rinsed
- 20 g of fresh dill, fronds roughly chopped
- 4 free range eggs
- 100 g of cashew nuts
- 1 lemon, zest & juice
- 2 tbsp of 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.