ROAST ROOTS, RED ONIONS AND CHIMICHURRI

A super-simple dish that takes on a whole extra dimension once the glistening green chimichurri is trickled on top. I like to keep the carrot skin on, and find the chunkiness of the veg works really well against the chickpeas. Any leftovers would work very well as a packed lunch.

SERVES 4 AS A MAIN OR 6 AS A SIDE

■ 2 medium red onions, peeled

■ 4 large or 8 medium carrots, scrubbed or peeled ■ ½ a medium swede, celeriac or large turnip, peeled ■ 4 celery sticks, cut into 5-6cm lengths

■ A few bay leaves

■ 2tbsp oil or melted fat

■ 400g tin chickpeas (regular or black), drained and rinsed

■ 100g feta, roughly chopped or crumbled (optional) ■ Sea salt and black pepper

FOR THE CHIMICHURRI

■ 15g oregano leaves, finely chopped (or ½tsp dried) ■ 1tbsp apple cider vinegar (ideally raw) or wine vinegar

■ 25g parsley leaves, finely chopped

■ 1 green chilli, deseeded and finely chopped

■ 1 garlic clove, grated or very finely chopped

■ ½tsp salt

■ 3tbsp extra-virgin olive oil

Preheat the oven to 220°C/fan 200°C/gas 7. Quarter the onions lengthways into chunky wedges, cut the carrots into chunky lengths and the swede, celeriac or turnip into chunky pieces. Place in a large roasting tray with the celery. Add the bay leaves, season well and trickle over the oil or fat. Toss to combine, add a splash of cold water and place in the oven.

Roast for 30-45 minutes, turning the veg once halfway through, until the onions are tender and the roots are caramelised at the edges. While the veg are roasting, make the chimichurri. If you have fresh oregano, simply put all the ingredients into a small bowl and give everything a good stir. If you are using dried oregano, place in a small bowl with the vinegar and leave to steep for about 5 minutes, then add all the other ingredients and stir well. Set aside.

When the roast veg are almost done, take out the tray and stir through the chickpeas. Return to the oven for 10 minutes. Remove and transfer the roasted veg to a serving plate. If using feta, scatter it over the veg, then spoon over the chimichurri and serve straight away.