Spiced Potato and Beetroot Tray Bake
This delicious and simple traybake is great as a veggie meal on its own or toss everything together to make a tasty side dish for roasted meats or fish. The spiced veg pairs well with our Roasted Vegetable, Tomato and Chilli or Spice Sensation Couscous.
Method
Preheat the oven to 200C.
Toss the potatoes and beetroot in the oil. Mix the zaatar and chilli powder together and sprinkle over the potatoes and beetroot. Place in a roasting tin and bake for 35minutes until tender.
In a small bowl mix together the lemon juice, honey, water and horseradish.
Add the greens to the roasting tin and drizzle over the lemon dressing. Return to the oven and cook for 4-5 minutes until the greens are crisp.
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork to separate the grains.
Serve the roasted veg with the couscous.
Ingredients
- 300g new potatoes, halved
- 300g raw beetroot, scrubbed and cut into wedges
- 4 tbsp olive oil
- 2 tsp zaatar
- ½ tsp chilli powder
- salt and freshly ground black pepper
- 100g kale or cavolo nero, washed and chopped
- juice of ½ lemon
- ½ tsp honey
- 2 tbsp water
- 1 tsp creamed horseradish
- 1-2 packets of Ainsley Harriott Couscous