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Turkish traybake with yogurt dressing

Turkish traybake with yogurt dressing


Roasting the chickpeas adds texture to this hearty dish

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1180kj 281kcal
  • Fat
    Low 13%
  • Saturates
    Low 7%
  • Sugar
    Low 13%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 31g


  • 170g pack Co-op fine green beans
  • 2 x 400g cans Co-op chickpeas, drained
  • 1 large red onion, cut into thin wedges
  • 1 1/2 tbsp olive oil
  • 1 tsp each paprika, cinnamon and cumin
  • 2 x 225g packs Co-op piccolo cherry tomatoes on the vine
  • Large handful Co-op British baby spinach
  • Wholemeal pitta breads, to serve (optional)
  • 200g Co-op 0% fat Greek style natural yogurt
  • 1 garlic clove, chopped
  • Zest of 1/2 and juice of 1 lemon, plus wedges to serve
  • 1 tbsp chopped mint, or 1/2 tsp dried


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the green beans in a bowl, pour over some boiling water, cover and leave for 5 mins
  3. Drain, then tip into a roasting tray with the chickpeas and onion
  4. Drizzle with 1 tbsp of the oil, sprinkle over the spices and season
  5. Toss to coat, then roast for 10 mins
  6. Take the baking tray out of the oven, add the cherry tomatoes and drizzle with the remaining oil
  7. Return to the oven for a further 20 mins, until the veg are lightly charred
  8. Meanwhile, to make the dressing
  9. Put the yogurt, garlic, lemon zest and juice in a small bowl with the mint, then season and mix well
  10. If necessary, add a splash of cold water so it’s easier to pour
  11. When the vegetables are tender, remove from the oven, scatter over the spinach and drizzle over the yogurt dressing
  12. Serve with the lemon wedges for squeezing over, and the pitta breads on the side, if you like