Veggie breakfast tray bake

You will need a spiraliser for this, or use a vegetable peeler to pare the sweet potatoes thinly.

SERVES TWO INGREDIENTS

240g cherry tomatoes (ideally on the vine)

200g chestnut mushrooms A

generous drizzle of extra virgin olive oil

2 small sweet potatoes

A sprinkle of dried chilli flakes

1 garlic clove, minced

2 generous handfuls of spinach

1 ripe avocado, peeled, stoned and sliced

2 tbsp homemade hummus or store-bought

For the Brazil nut pesto

70g Brazil nuts

A generous handful of basil 80ml extra virgin olive oil 1 garlic clove, smashed

2 tbsp nutritional yeast (optional)

A light squeeze of lemon juice

Preheat the oven to 180C/200C fan/Gas 4. Line a baking tray with a sheet of baking parchment.

Place the cherry tomatoes and whole chestnut mushrooms on a large baking tray with a generous drizzle of olive oil and season with salt and pepper. Bake for 10 minutes.

Cut the sweet potatoes lengthways, so that they are thin enough to fit into a spiraliser with ease. Spiralise them, then toss the potato noodles with a touch of olive oil and some chilli flakes before placing on the tray with the tomatoes and mushrooms. Cook everything for a further 20 minutes.

To make the pesto, place all the ingredients in a food processor or blender and blitz until everything is combined and the Brazil nuts are completely broken up. Feel free to add a touch more oil if you like a runnier pesto. This can be kept for up to five days in a sealed container in the fridge.

With roughly five minutes to go, add a dollop of pesto on top of the tomatoes, and heat a medium pan with a drizzle of olive oil.

Add the garlic and spinach to the pan, allowing it to completely wilt down. Plate up all the cooked components and finish with a side of sliced avocado and a dollop of hummus.

Recipe from The Happy Balance by Megan Hallett and Nicole Jardim (White Lion Publishing, £20)