Roasted Vegetable and Zhoug Traybake
with Cheese, Yoghurt and Flaked Almonds
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700 grams
Potatoes
1 unit(s)
Red Onion
1 sachet(s)
Roasted Spice and Herb Blend
80 grams
Tenderstem Broccoli
125 grams
Baby Plum Tomatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
45 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Halve and peel the onions, then cut each half into 3 wedges.
Pop the potatoes and onions onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the broccoli and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the potatoes have 10 mins remaining, roast the broccoli and tomatoes on the middle shelf of your oven until tender, 10-12 mins.
When everything's ready, transfer all the roasted veg to your largest tray.
Crumble in the Greek style salad cheese, drizzle over the zhoug and honey (see pantry for amount), then toss to coat.
Share the veggie traybake between your serving bowls.
Drizzle over the yoghurt.
Scatter with the flaked almonds to finish.
Enjoy!
