ROASTED VEG WITH CUMIN AND GOAT’S CHEESE

On a non-fast day you could serve this with a few tablespoons of lentils, quinoa or a thin slice of wholegrain bread.

Serves 4 Prep 15 mins

Cook 30 mins

PERSERVING 340cals

PROTEIN 16.5g CARBS 14.5g

FAT 22.5g FIBRE 6.5g

3 peppers (any colour), deseeded and cut into 3cm chunks

2 large courgettes, trimmed, halved lengthways and cut into 2cm chunks

1 red onion, peeled and cut into thin wedges 2tbsp extra-virgin olive oil 1tsp ground cumin Sea salt and freshly ground black pepper

20 cherry tomatoes (around 200g/7oz) 50g (1¾oz) mixed seeds 200g (7oz) soft goat’s cheese, or

any soft cheese A handful of rocket leaves Lemon wedges, to serve

Preheat the oven to 200°C/fan 180°C/gas 6. Place all the vegetables together in a bowl and toss with 1tbsp of the oil, the cumin, a generous pinch of flaked sea salt and lots of ground black pepper. Scatter everything over a large baking tray and roast for 20 minutes.

Remove from the oven, add the tomatoes and sprinkle with the seeds. Cook for a further 10 minutes, or until all the vegetables are tender and lightly browned. Break the cheese into chunky pieces and place on top of the veg. Scatter the rocket over, drizzle with the remaining oil and add a squeeze of lemon before serving.