Ingredients

• Filling
• 1 can of red kidney beans (drained)
• 1 can of lentils (drained)
• 1 red onion
• 3  cloves garlic
• 6 rashes of shortcut bacon
• 1 can organic tomatoes (sugar free)
• Handful of greens (we used silver beet)
• 2 tbs harissa powder
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• Topping
• 8 medium potatoes
• 2 tbs Mayvers Hulled Tahini
• 2 tbs water
• 2 cubes persian feta (creamier)
• Sprinkle of pepper
• Sprinkle of parmesan
• Squeeze of fresh lemon juice

Method

1. Cut potatoes into qtrs and boil until soft
2. In a deep pan sautee the garlic, red onion and bacon until it begins to caramelise and the bacon starts to brown at the edges
3. Add in the beans, lentils and tomatoes
   Cook for 5 minutes on low heat
4. Add in greens, harissa, cumin and tumeric,
   Stir through and simmer for approximately half an hour
   Add in decent sprinkle of pepper at the end.
5. Whilst this is cooking drain your potatoes and add the tbs of water and feta cheese.
   Mash up until its a smooth creamy consistency – add a squeeze of lemon juice and sprinkle of pepper.
6. Portion out the bean mix into 4 ramekins or small baking dishes (you could do this as one big tray and just portion out onto plates at the end).
7. Portion out big dollops of potato mix over top and make sure its nice and deep (about 1-2cm thick). Add a sprinkle of pepper and parmesan on top.
8. Place ramekins into an oven pre-heated to 180deg and cook for approx. 10 minutes or until the parmesan starts to go golden.
9. Serve up and enjoy (delish on their own or served with a simple green garden salad)
10. **Our Mayvers pure-state Sunflower spread can be substituted with Mayvers pure-state Tahini.
11. Another delicious healthy purestate recipe from your friends at Mayvers!