Green Veg + Chickpea Traybake
Anna Jones’ recipe for a spring vegetable roast
Category
Vegetarian Main
Servings
4
Author:
Anna Jones
"It may seem a bit unusual to roast the broad beans in their pods, but do give it a try. The pods sweeten, soften and char all at once, keeping the sweet little beans nestled safely inside. I like to use jarred chickpeas as I find them to be more carefully cooked and hence more tender than tinned. The pulses tend to be bigger than those in the 400g tins, so use about 300g of drained jarred chickpeas, if you can get your hands on them."
Anna Jones
Ingredients
8 thin green Turkish peppers
4 red onions, peeled + cut into thin wedges
8 broad beans in their pods
4 little gem lettuces, washed + cut into wedgesn
A bunch of long radishes, washed
A bunch of spring onions
2 good pinches of Turkish chilli powder (pul biber)
Extra virgin olive oil
200g feta
A small bunch of thyme
1/2 Jar of Queen or Organic Chickpeas
Juice and zest of 1 lemon
A splash of white wine vinegar
A small bunch of mint
A small bunch of dill
A small bunch of parsley
2 garlic cloves, finely sliced
For the Dressing
Directions
For the full recipe, head to The Guardian website here.
