Instructions

1. Finely slice the leek and garlic, then cut the courgette into small pieces.
2. Heat the oil in a large frying pan and gently sauté the leek for 5 minutes under cover. Add the courgette, chilli and garlic and cook for another 3 minutes. Add the cabbage and the lemon juice.
3. Put the lid on and sauté for 3-5 minutes until the cabbage has softened.
4. Add the beans and stir to warm through.
5. Turn off the heat, add the lemon zest and parsley, then season to taste.
6. Crumble the cheese or plant-based alternative on top, then serve.