BUTTERNUT, BUTTER BEAN + FETA TRAYBAKE

One of those brilliantly simple throw-it-all-in-a-tray meals that proves healthy food really doesn’t need to be complicated. Full of colourful veg, creamy butter beans, salty feta and peppery rocket, with a punchy mustard dressing. It’s nourishing, filling and also makes a brilliant leftover lunch the next day.

Serves 2–3

Ingredients

• 1 medium butternut squash, peeled and chopped into bite-sized chunks

• 1 jar or tin of butter beans, drained and rinsed

• 100g feta, crumbled

• 2 large handfuls of rocket

• 1–2 tbsp mixed seeds

• 1 tbsp olive oil

• 1 tsp smoked or sweet paprika

• ½ tsp ground cumin

• ½ tsp turmeric

• Pinch of chilli flakes

• Sea salt + black pepper

For the dressing

• 2 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• ½ small garlic clove, crushed

• Sea salt + black pepper

Method

Preheat the oven to 200°C (180°C fan).

Add the butternut squash to a large roasting tray. Drizzle with the olive oil, add the paprika, cumin, turmeric and chilli, season well and toss everything together.

Roast for around 20 minutes, then add the drained butter beans to the tray and give everything a good toss. Return to the oven for another 10–15 minutes, until the squash is tender and golden and the beans are starting to crisp slightly.

Meanwhile, whisk together all the dressing ingredients.

Remove the tray from the oven and allow it to cool for a couple of minutes before adding the rocket, crumbled feta and mixed seeds. Pour over the dressing, toss everything together and serve.

TIP: Make double and keep the leftovers in the fridge for lunch the following day. I’d keep the rocket and dressing separate and add them just before eating.

Simple food, good ingredients and absolutely delicious. No need to overcomplicate it.