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Toss These Foods in Your Oven While You're Cooking Something Else ...
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🥔 CHOP, TOSS, ROAST — SPICED POTATO, CHICKPEA & TOMATO SALAD 🍅For nights when cooking motivation is… low, this tray bake is the answer.This is as simple as chop, toss and roast. Potatoes go golden, chickpeas get crispy, tomatoes burst, and the spices do all the heavy lifting. Lazy cooking at its best.Minimal work, maximum payoff. Super quick, super satisfying.Save this for your next lazy dinner craving xServes 4Ingredients1 kg new potatoes, halved1 jar queen chickpeas, drained & rinsed200g cherry tomatoesOlive oil spray (or 2 tbsp olive oil)1½ tbsp garam masala1½ tbsp pilau rice seasoning20g nooch3 tbsp mixed seeds, toasted30g coriander, finely choppedSalt & black pepperTo serveSaladKimchiPlant-based yoghurtBefore you start Preheat oven to 200°C fan | Large roasting tin | Mixing bowlHow to make it1️⃣ CHOP — Parboil the potatoes Halve the new potatoes and place in a large pan of salted boiling water. Cook for 10 minutes until just tender. Drain and let them steam dry for a minute.2️⃣ TOSS — Flavour your potatoes Transfer the potatoes to a large roasting tin. Spray with olive oil and sprinkle over half the garam masala and pilau seasoning. Toss to coat evenly.3️⃣ ROAST — Start the tray bake Place the tin in the oven and roast for 20 minutes, until edges start to turn golden.4️⃣ ADD CHICKPEAS & TOMATOES Remove the tray from the oven. Add chickpeas and cherry tomatoes, spray with a little more olive oil, sprinkle over the remaining seasoning and nooch, then toss to combine.5️⃣ FINISH ROASTING Return the tray to the oven and roast for another 20 minutes until everything is crisp and slightly caramelised.6️⃣ SERVE Sprinkle over toasted seeds and chopped coriander. Season with salt and pepper. Serve warm with salad, kimchi, and a spoonful of plant-based yoghurt. | Bosh
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