Green shakshuka recipe

Ingredients

• 1 leek, trimmed and thinly sliced
• 2 garlic cloves, peeled and grated
• 1 x 400g/14oz tin cannellini beans in water, drained and rinsed
• 10 g fresh mint leaves, roughly chopped
• 10 g fresh parsley leaves, roughly chopped
• 10 g fresh dill, roughly chopped
• 1 ripe avocado, halved, de-stoned, flesh scooped out and sliced
• 1 tbsp olive oil
• 200 g frozen peas
• 200 g fresh spinach leaves
• 50 g plant-based yogurt
• 1/2 tsp za’atar
• 1 pinch each of salt and black pepper
• 4 slices crusty wholemeal bread, to serve