Quinoa tray bake
— 4 tbsp olive oil, plus extra
to serve — 6 shallots, sliced — 1 tsp fennel seeds — ½ tsp ground coriander — 2 garlic cloves, chopped — 700ml vegetable stock — 250g quinoa — 400g butter beans, drained — 200g vine tomatoes, halved — 3 tbsp flat-leaf parsley — 3 tbsp basil leaves — 80g prosciutto — rocket, to serve — 100g natural yogurt, to serve
Preheat the oven to 200C/ gas mark 6.
Heat a tablespoon of oil in a heavy-based frying pan over medium-high heat. Fry the shallots, fennel seeds and coriander for 2-3 minutes. Add the garlic and cook for 3-4 minutes, or until the shallots soften and start to caramelise.
Meanwhile, bring 500ml of stock to the boil in a saucepan. Add the quinoa. Cook over a medium heat for 12 minutes, stirring occasionally. Drain and transfer to a large bowl. Gently stir through the shallots, the butter beans and half of both the tomatoes and herbs. Put into a two-litre ovenproof dish and pour over the remaining stock. Scatter over the rest of the tomatoes and top with slices of prosciutto, but don’t cover all the quinoa. Drizzle over the remaining oil, season and bake for 18-20 minutes.
Drizzle with a little oil, scatter over the remaining herbs and rocket, and serve with yogurt.