20-minute tomato and butter bean traybake

SERVES 4 | PREP 2 MINS | COOK 18 MINS | EASY | V GF

2 tbsp light olive oil, plus extra for the dish

1 red onion, cut into 10 wedges

1 fennel bulb, cut lengthways into 1cm slices 2 tbsp red wine vinegar

600g jar of butter beans, drained

1 tbsp rose harissa paste

300g cherry tomatoes, halved

20 black olives, pitted

150g ball of mozzarella, torn in bite-sized chunks ½ small bunch of oregano

½ small bunch of basil crusty bread, to serve (optional) GARLICKY VINAIGRETTE

3 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

½ lemon, juiced

½ tsp dijon mustard

½ tsp honey

1 garlic clove, finely grated

1 Heat the grill to high. Lightly oil a deep 30cm x 40cm roasting dish and, in it, toss the onion and fennel with the oil and vinegar to coat. Season with salt and pepper, and put the dish under the grill for 7 mins, shaking once halfway through.

2 Meanwhile, tip the beans onto a piece of kitchen paper and pat dry with another piece of paper or a clean tea towel. Scrape the beans into a mixing bowl and toss with the harissa. Mix together the dressing ingredients in a small bowl or clean jar with some seasoning.

3 Add the beans, tomatoes and olives to the tray. Put under the grill for another 10-12 mins, removing every 2-3 mins to turn all of the vegetables over with a spatula – depending on the ferocity of your grill, this may take a few minutes more or less – until the vegetables are tender throughout and charring in places.

4 Scatter over the mozzarella and return the tray under the grill for a minute until the cheese is melted and bubbling. Use a spatula to turn everything in the tray onto a serving platter and drizzle over the dressing. Scatter the herb leaves over the top and season before serving while everything is still piping hot, with crusty bread, if you like.

PER SERVING 382 kcals | fat 25.1G | saturates 7.7G | carbs 19.9G sugars 8.6G | fibre 9.4G | protein 14.3G | salt 1.1G