Turkish traybake with yogurt dressing
https://www.coop.co.uk/recipes/turkish-traybake-with-yogurt-dressing
Roasting the chickpeas adds texture to this hearty dish
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 31g
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Ingredients
- 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)
- FOR THE DRESSING:
- 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
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the green beans in a bowl, pour over some boiling water, cover and leave for 5 mins
- Drain, then tip into a roasting tray with the chickpeas and onion
- Drizzle with 1 tbsp of the oil, sprinkle over the spices and season
- Toss to coat, then roast for 10 mins
- Take the baking tray out of the oven, add the cherry tomatoes and drizzle with the remaining oil
- Return to the oven for a further 20 mins, until the veg are lightly charred
- Meanwhile, to make the dressing
- Put the yogurt, garlic, lemon zest and juice in a small bowl with the mint, then season and mix well
- If necessary, add a splash of cold water so it’s easier to pour
- When the vegetables are tender, remove from the oven, scatter over the spinach and drizzle over the yogurt dressing
- Serve with the lemon wedges for squeezing over, and the pitta breads on the side, if you like
