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10 Sep, 2020

Autumn Traybake



  • 400g chickpeas
  • ½ small cauliflower, cut into florets
  • 1 beetroot, cut into wedges
  • 1 leek, sliced into 1cm pieces
  • 200g cherry tomatoes, halved
  • ½ sweet potato, cut into small 1 inch pieces
  • ½ red onion, diced
  • 1 tbsp fennel seeds
  • Few glugs of olive oil
  • Salt and pepper

For the Cashew and Garlic Dressing

  • 100g cashews
  • 1 clove garlic, peeled
  • 1 tbsp olive oil
  • 2 tbsp water
  • 1 sprig rosemary, remove the leaves and discard the stalk


  1. Arrange all the vegetables on a lined baking tray, drizzle with the olive oil, scatter over the fennel seeds, season well, and roast in the oven at 180 degrees for 30-40 minutes until golden and crisp.
  2. Meanwhile, make your dressing by blitzing all the ingredients together in a food processor.
  3. Serve straight into bowls.
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