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Trim and thinly slice the leek.
Peel and grate the garlic.
Drain and rinse the cannellini beans.
Roughly chop the mint, parsley and dill.
Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove.
Scoop out and slice the avocado flesh.
Heat the olive oil in the large frying pan over a medium-high heat.
Add the leek and cook, stirring, for 5 minutes until softened.
Turn down the heat, add the garlic and stir for a further minute.
Add the beans and peas and stir for 2 minutes.
Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next.
When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat.
Stir through the mint, parsley and dill and season to perfection with salt and pepper.
Top with the yoghurt, za’atar and the sliced avocado, and serve with crusty wholemeal bread.