After a long, long winter, spring is finally in full swing! Bringing sunny days, brighter evenings and the light, fresh flavours of bountiful spring produce.
This new potato and asparagus traybake is packed with layers of those flavours, but is also wonderfully simple to make. Everything cooks in one dish, and there’s no need for standing over a hot stove: cooking time is about an hour from start to finish, but most of that time can be spent away from the kitchen doing something else. The perfect lazy dinner for a spring weekend.
Ingredients (serves 2):
– 500g new potatoes, larger ones halved
– 1 tsp Dijon mustard
– 1 small red onion, cut into wedges
– 100g asparagus, cut into approx. 5cm pieces
– 150g cooked quinoa (or 50g dried, cooked to pack instructions)
– ½ head broccoli (approx 200g), cut into florets
– 50g hazelnuts, roughly chopped
For the herby yogurt drizzle:
– 3 tbsp coconut (or natural) yogurt
– 1 tsp maple syrup
– 2-3 tsp tahini, to taste
– 1 tbsp each chopped tarragon and dill, plus extra to serve
– 1 lemon, zested, plus 1 tbsp juice
1. Preheat the oven to 220°C. Toss the potatoes in a large roasting dish with the mustard and a drizzle of sunflower oil; season. Roast for 30 minutes.
2. Add the red onion and asparagus to the potatoes (reserving the asparagus tips), stir and return to the oven for 10-15 mins until softened slightly. Stir in the cooked quinoa, broccoli, asparagus tips and most of the hazelnuts and roast for another 15 mins, until the veg is tender.
3. Meanwhile, mix all the ingredients for the herby yogurt drizzle in a small bowl and season to taste. Spoon the herby yogurt drizzle over the veg and top with the remaining hazelnuts, and extra chopped dill and tarragon.