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Preheat the oven to 200C Fan
Grate the garlic and finely slice the sun dried tomatoes
Add the tinned tomatoes, garlic and nduja/harissa/pesto into a large baking dish with a lid and mix well
Break up the plum tomatoes if using instead of chopped
Add the cherry tomatoes, drained butterbeans, sun dried tomatoes, salt and pepper and mix again
Cut the savoy cabbage in half, then cut each half into 4 wedges, keeping the stem intact
Arrange the cabbage wedges into the tomatoes snugly and drizzle with olive oil and season with salt and pepper
Place the lid on or cover the tray tightly with foil and bake for 30 minutes
Drizzle with tahini, lemon juice and zest before serving
Top with toasted nuts and fresh herbs