Begin this recipe at least two days ahead if you want to ferment
the cabbage yourself and soak the beans, or use canned beans and
your favourite kraut for an express version.
2large beetroot (400gm), trimmed and cut into wedges1tsp olive oil200 gmdried cannellini beans, soaked overnight in cold water100 gmgreen beans, trimmed50 gm (5 cups)baby spinach leavesSultanas and roasted almonds, to serveFermented cabbage225 gmred cabbage (about ¼), thinly sliced1 tspfinely grated ginger2 tspsea salt flakesTahini dressing2 tbsphulled tahini1½ tbspapple cider vinegar2 tbspolive oil2 tbsplemon juice, or to taste
For fermented cabbage, mix cabbage, ginger and salt in a bowl, then pack tightly into a 600ml jar. Cover with cold water, then cover with a piece of muslin and stand until bubbles appear (1-2 days). Refrigerate until fermented to your liking (1 day to 1 month).
Preheat oven to 200C. Place beetroot in a roasting pan and toss with oil to coat, season to taste and roast until tender and caramelised (20-25 minutes).
Meanwhile, cook beans in a large saucepan of salted boiling water until tender (20-25 minutes), then drain.
For tahini dressing, whisk ingredients in a bowl, add 2 tbsp water and season to taste.
To serve, arrange beans, beetroot, pickled cabbage, green beans and baby spinach in bowls, top with sultanas and almonds, and drizzle with tahini dressing to taste.