"A brilliant, warming 30-minute traybake, all in one tin. I love the combination of roast sweet potatoes with crumbled feta and a bright, fresh pesto; adding butter beans to the mix brings another hit of protein, as well as getting more legumes into your diet win-win! A jar or tin of chickpeas would work just as well, if that's what you have in, and feel free to substitute the parsley for other soft herbs, should you wish."
"Tip the sweet potato chunks, butter beans, olive oil, smoked paprika and a teaspoon of sea salt into a roasting tin or tray large enough to hold everything in almost one layer, mix well, then roast for 30 minutes. Meanwhile, blitz the parsley, spring onions, nuts, olive oil, lemon juice and half a teaspoon of salt in a high-speed blender or chopper. Taste and add more lemon juice and/or salt as needed;"
Roast sweet potato chunks and butter beans are tossed with olive oil, smoked paprika and flaky sea salt, then roasted for 30 minutes. A bright spring onion pesto of parsley, spring onions, nuts, olive oil and lemon juice is blitzed and adjusted for seasoning and texture. Crumbled feta is scattered over the roasted vegetables after the pesto is spooned on. Chickpeas can replace butter beans and parsley can be swapped for other soft herbs to suit preference. The recipe serves two and requires one roasting tin for minimal cleanup.
Read at www.theguardian.com
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