Autumn Traybake

Ingredients

• 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

Method

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.