CARROT, CHICKPEA AND FALAFEL TRAYBAKE

Roasting the chickpeas and carrots adds a crunchy sweetness to this one-pan supper. If you like a little heat, use chilli-infused olive oil.

Preparation 10 minutes Cooking about 45 minutes Serves 4

2 X 400G TINS CHICKPEAS, DRAINED AND RINSED

750G MIXED HERITAGE CARROTS, PEELED AND CUT LENGTHWAYS 2 TBSP OLIVE OIL

2 TBSP DUKKAH SPICE MIX, PLUS EXTRA TO SERVE (OPTIONAL) 2 GARLIC CLOVES, FINELY CHOPPED

8 READY-MADE FALAFELS

100G BAG BABY SPINACH

SMALL HANDFUL FRESH MINT OR CORIANDER LEAVES

FOR THE TAHINI SAUCE

FINELY GRATED ZEST AND JUICE 1 LEMON 2 TSP TAHINI

150G POT NATURAL YOGURT

1 Preheat the oven to 220°C (200°C fan oven) gas mark 7. Tip the chickpeas into a large roasting tin, then add the carrot slices. Drizzle with the olive oil and toss to coat everything well. Lightly crush the dukkah spice mix in a pestle and mortar and sprinkle over the chickpeas and carrots, along with three-quarters of the garlic, then toss to coat. Season well with salt and freshly ground black pepper. Roast in the oven for about 30 minutes until the carrots are just tender.

2 Meanwhile, to make the tahini sauce, put half of the lemon zest and juice into a small bowl, then add the tahini, remaining garlic and yogurt. Stir to combine, adding a little cold water to thin down if necessary – about 2 tbsp. Season to taste and set aside.

3 After 30 minutes, check the carrots are tender and the chickpeas are beginning to turn crispy. Remove the tin from the oven and arrange the falafels on top; return the tin to the oven for 10-15 minutes to heat through.

4 Remove the tin from the oven, add the remaining lemon zest and juice, spinach leaves and half of the mint or coriander and toss to wilt. Serve with the tahini sauce and sprinkle with the remaining herbs, adding an extra pinch of dukkah to the sauce, if you like.