Heat a splash of olive oil in a large frying pan over medium heat. Add the finely sliced leek, garlic, and cumin seeds, and sauté for 3-4 minutes until fragrant and softened.

Add the butter beans (along with the liquid) to the pan, followed by the veg stock cube. Bring to a simmer, then reduce the heat and let it cook gently for 3-4 minutes.

Stir in the chopped dill, coriander, and spinach. Add the vegan mayo and a splash of water, and cook for a further minute until the spinach has wilted down. Squeeze in the juice of 1/2 lemon, and season generously with black pepper.

Sprinkle over the remaining dill and coriander leaves and finish with a pinch of chilli flakes, a drizzle of olive oil, and a bit more black pepper. Enjoy!