Eat well TRAYBAKES

These easy, nutritious dishes make eating vegetables joyous

Lentils and goat’s cheese

The cheese adds a delicious creamy element to this dish.

SERVES 4 PREP 30 MINS COOK 1 HR

✱ 450g new potatoes, halved or quartered, if large

✱ 3tbsp olive oil

✱ 2tsp dried oregano

✱ 4 garlic cloves, peeled and crushed ✱ 4 radishes, halved

✱ 1 pepper, deseeded and diced ✱ Handful fresh thyme sprigs

✱ 150g dried puy lentils

✱ 400ml vegetable stock

✱ 400g log soft goat’s cheese, sliced into rounds

✱ 100g purple sprouting broccoli, halved lengthways

✱ 2 roughly chopped spring onions ✱ Handful fresh, roughly chopped coriander

FOR THE CHIMICHURRI

✱ 45g roughly chopped coriander ✱ 45g roughly chopped parsley ✱ 4tbsp cider vinegar

✱ ¼tsp cayenne pepper

✱ 125ml olive oil

1 Heat oven to 200C/Gas 6. Toss the potatoes in 1tbsp oil, then spread out on a large baking tray. Season and scatter over the oregano. Roast for 20 mins, giving a good shake halfway through.

2 Add the garlic, radishes, pepper and thyme sprigs along with 1tbsp oil. Roast for a further 20 mins.

3 Meanwhile, place the puy lentils in a pan with the vegetable stock. Bring to the boil and simmer for 15 mins. When cooked through and water is absorbed, remove from heat and set aside.

4 To make the chimichurri: blitz the coriander and parsley in a food processor. Add the cider vinegar, cayenne pepper and a generous seasoning of salt and pepper, blitz again. Add the olive oil a little at a time as the food processor is working.

5 When the vegetables have finished roasting, shake the pan. Scatter the lentils over the tray and dot the goat’s cheese around. Lay the broccoli and spring onions among the cheese and drizzle 1tbsp olive oil, then half the chimichurri over the tray. Cook for 20 mins. Serve with the remainder of the sauce and the fresh coriander.

Per serving: 742 cals, 58g fat (22g saturated), 22g carbohydrates

SERVES 4 PREP 30 MINS COOK 50 MINS

✱ ½ savoy cabbage, cut into 4 wedges

✱ 2tsp rapeseed or sunflower oil

✱ 3tbsp sunflower seeds ✱ Grated zest of 1 lemon ✱ 4 spring onions, roughly chopped

✱ 250g halloumi, cut into bite-sized pieces

✱ 400g can chickpeas, drained and rinsed

✱ 100g sun-dried tomatoes, roughly chopped

✱ 2tsp capers

✱ 45g kale, roughly chopped ✱ 200g purple sprouting broccoli, halved lengthways

✱ Small bunch roughly chopped flat leaf parsley For the sauce

✱ 3tbsp oil from sun-dried tomato jar

✱ 3tbsp olive oil

✱ Grated zest of 1 lemon, juice of 2 lemons

✱ 2tbsp balsamic vinegar

✱ 1tsp wholegrain mustard ✱ 1tbsp tahini

1 Heat oven to 200C/Gas 6. Lay the cabbage spaced out on a large baking tray. Drizzle the rapeseed oil over it and sprinkle over the sunflower seeds and the lemon zest. Cook for 20 mins.

2 Meanwhile, mix the ingredients for the sauce with a fork until smooth and season.

3 When cabbage wedges have had 20 mins in the oven, add the spring onions, halloumi, chickpeas, sun-dried tomatoes and capers. Give the tray a good shake, then pour over half the sauce. Cook in oven for 25 mins.

4 Scatter the kale, broccoli and parsley over, pour the sauce, and cook for 5 mins.

Per serving: 698 cals, 46g fat (15g saturated), 39g carbohydrates

MONEYSAVING TIP Instead of purple sprouting broccoli, chop a regular head of broccoli into long steams.

MONEYSAVING TIP Veg oil is usually rapeseed oil in a less fancy bottle.