Roast radish, potato and pea traybake with mint
Roasting takes the sharp edge off radishes and leaves them soft and sweet beside crisp potatoes and chickpeas. A mint and mustard dressing goes over the warm tray.
- Time
- 45 min
- Serves
- 2
- Kind
- Traybakes
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Heat the oven to 220°C (200°C fan). Cut the potatoes into 3 cm chunks and put them on a large baking tray with 1 tbsp of the olive oil and a good pinch of salt. Toss and roast for 20 minutes.
- In the meantime, trim the radishes and cut larger ones in half. Drain and rinse the chickpeas, and slice the spring onions.
- Add the radishes and chickpeas to the tray, turn everything over and roast for 15 minutes, until the chickpeas are crisp and the radishes have softened and lost their sharpness.
- Add the frozen peas and roast for 5 minutes more, until they are hot.
- Finely chop the mint leaves. In a small bowl, whisk the mint with the remaining 1 tbsp olive oil, the mustard, the juice of the lemon and a pinch of salt.
- Tip the hot vegetables into a large bowl, or leave them on the tray, pour over the dressing and fold everything together gently.
- Scatter over the spring onion and serve warm.
Tip If your radishes come with fresh leaves, rinse them and stir them through the hot vegetables at the end.
Per portion
| Energy | 548 kcal |
| Protein | 20 g |
| Carbohydrate | 71 g |
| of which sugars | 9 g |
| Fat | 19 g |
| of which saturates | 3 g |
| Fibre | 17 g |
| Salt | 0.77 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- radishes200 g
- frozen peas150 g
- chickpeas1 tin
- spring onion2
- mint½ bunch
- olive oil2 tbsp
- lemon1
- dijon mustard1 tbsp
