Toast the cumin seeds in a medium saucepan (one large enough to cook the beans in later) over a medium heat until smelling amazing, then tip into a bowl.

Finely chop the red onion. Scrape into the same saucepan, along with the olive oil and a pinch of salt. Cook over a medium heat, stirring occasionally, for 8-10 minutes, until softened but not coloured.

Meanwhile, finely slice the garlic cloves and the greens if they need it. Make up your vegetable stock.

Add the garlic to the onion and cook, stirring, for 1 minute more, then add the three-quarters of the toasted cumin seeds, along with the smoked paprika. Stir everything together , then pour in the white wine. Once the wine has bubbled away by half, tip in the butterbeans, along with all their juices from the can or jar, and pour in the stock. Stir, then leave to simmer away for 5-8 minutes.

While the beans are braising make the yogurt In a blender or small food processor, combine the remaining cumin seeds with most of the herbs (stalks and all), along with the yogurt, and the lemon zest and juice. Blitz until green, then season to taste.

Come back to the beans: add the greens and cook for around 5 minutes until nicely witted. Season the beans to taste.

Ladle the beans and their sauce into 2 serving bowls. Drizzle over the green yogurt, then scatter over the remaining herbs, to serve.