SPICED ROASTED WINTER VEGETABLES WITH LIME RAITA

Loaded with fresh veg, this fibre-rich, nutrientdense one-pan meal doesn’t need any extras. That said, if you wish to up the protein content, you could add cubes of smoked tofu, paneer or halloumi to the mix at the same time as the cauliflower.

Serves four

INGREDIENTS

1 small butternut squash, weighing about 650g, peeled, deseeded and cut into 2.5cm

chunks

3 parsnips, cut into batons 2 red onions, each peeled and

cut into 6 wedges

1 x 400g can chickpeas,

drained

5 tbsp extra virgin olive oil 2 tsp ground turmeric

1 tbsp cumin seeds

1 tbsp coriander seeds,

crushed

1 tbsp garam masala 300g cauliflower, broken

into small florets 250g brussels sprouts, peeled A handful of toasted flaked

almonds

A handful of coriander leaves,

to serve

For the lime raita 250g plain yogurt 2 garlic cloves, crushed Finely grated zest of 1 and juice of 2 unwaxed limes

METHOD

Preheat the oven to 200C/180C fan/Gas 6. Put the squash, parsnips, onions and chickpeas in a large bowl. Pour over three tablespoons of the oil and turn the veg with your hands until coated. Tip into a large roasting tin, or use two smaller ones, and roast for 20 minutes, turning once.

Meanwhile, mix the remaining oil with the spices and season well with salt and pepper.

After 20 minutes, add the cauliflower and sprouts to the tin(s). Spoon over the spiced oil, add a splash of water and turn until everything is combined. Return the tin(s) to the oven for a further 20 minutes or until the vegetables are tender and starting to colour and caramelise in places.

Meanwhile, make the lime raita. Mix together the yogurt, garlic and lime juice and season with salt and pepper.

Before serving, top the roasted vegetables with the lime zest, almonds and coriander leaves and serve with the raita on the side.