A super simple pop in the oven dinner that means you can enjoy all the seasonal veggies without a lot of fuss.
- 500 g small or new potatoes
- 1 bunch radishes (around 250g)- topped and tailed
- 1 head garlic I used smoked garlic, but use whatever you have
- 20 or so cherry tomatoes
- 1 tin chickpeas drained (keep the
- 2 teaspoons Zata'ar OR 1 teaspoon thyme & 1 teaspoon oregano
- 1 teaspoon mild chilli powder OR 1 small fresh chilli
- 2-3 Tbs olive oil
- 1 large pinch salt
-
Chop the potatoes into chunks about 2- 3 cm squares (or leave whole if they are tiny!)
-
Separate all the cloves of garlic from but keep them in their little papery wrappers.
-
Toss everything on the ingredients list into a large roasting tray. (You can add other herbs or more chilli as you wish)
-
Roast on a Medium Heat (Gas Mark 6- 200C) for around 20mins. Then give it a stir around & check how it is cooking.
-
Roast for another 10 mins or so (depending on your oven you might want to turn it up a bit to make sure you get those nice crunchy caramelised bits)
-
Sprinkle some herbs such as chopped parsley over if you like!
-
Serve warm, with some sauces and maybe a salad. Also brilliant as a leftover for lunch (make extra!)