Vegetarian

• Gnocchi
• Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and Ricotta
• Beetroot Orzotto With Soured Cream, Pine Nuts & Dill
• Spiced Sweet Potato Curry With Peas & Coconut Milk
• Roasted Halloumi & Bulgur Wheat Salad With Avocado, Mango & Coriander
• Roasted Halloumi With Aubergines Tomatoes & Pine Nuts
• Roasted Asparagus and Avocado With Spinach and Orange Recipe
• 3 Bean Chilli & Salsa
• Spicy Harissa Sprouts & Broccoli With Halloumi & Spinach
• Gado Gado: Indonesian Salad with Potatoes, Green Beans and Spicy Peanut Dressing
• Sage & Wild Mushroom Tart

Gnocchi

Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and Ricotta

Ingredients

• 500g gnocchi
• 500g mixed red, yellow and baby peppers, roughly chopped
• 200g cherry tomatoes, halved
• 2 tbsp olive oil
• 2 bay leaves
• 2 cloves of garlic
• 1 tsp chilli flakes
• 2 large sprigs of fresh rosemary
• 1 tsp sea salt
• freshly ground black pepper
• 4 tbsp ricotta
• a handful of freshly chopped parsley

Method

1. The gnocchi with mozzarella and tomatoes from the first Roasting Tin book was so popular that I decided to revisit it, as there are never too many ways to eat crispy gnocchi. This version, with roasted red peppers and rosemary, is a lovely alternative. Use a very large and ideally metal roasting tin, for maximum crunch on the potatoes.

2.  Preheat the oven to 200°C fan/220°C/ gas 7. Tip the gnocchi into a large bowl, then pour a kettleful of boiling water over it and leave to stand for 2 minutes before draining well.

3. Tip the gnocchi into a roasting tin along with everything except the ricotta. Mix well – make sure you’ve used a tin big enough for everything to fit in one layer. Transfer to the oven and cook for 30 minutes, until the gnocchi is crisp and golden.

4. Taste and season with salt and pepper as needed, dollop on the ricotta and scatter with the parsley before serving hot.

Source

• The Green Roasting Tin - Rukmini Iyer

Beetroot Orzotto With Soured Cream, Pine Nuts & Dill

 

 

 

Ingredients

• 200g orzo
• 500ml vegetable stock
• 1 tablespoon olive oil
• 300g fresh beetroot, peeled and grated
• A handful of beetroot stems, finely chopped
• 50g pine nuts
• 150g soured cream or creme fraiche
• 1 tablespoon extra virgin olive oil
• 1 lemon, juice only
• 1 teaspoon sea salt flakes
• A handful of fresh dill, finely chopped
• Freshly ground black pepper

Method

1. Preheat the oven to 180C fan/200C/gas 6.
2. Tip the orzo, vegetable stock and oil into a medium-sized roasting tin, then top evenly with the grated beetroot and chopped stems.
3. Scatter over the pine nuts, then transfer to the oven and cook for 20 minutes.
4. After 20 minutes, the orzo should be cooked through but still al dente. If it's not cooked to your liking, return it to the oven for a further 5 minutes.
   
5. Stir through all but a couple of tablespoons of the soured cream or créme fraiche, the extra virgin olive oil and lemon juice, then taste and add the salt as needed (l add quite a bit because I feel the beetroot can take it, but you may prefer less).
   
6. Serve with the remaining soured cream or crème fraiche, a scattering of dill and freshly ground black pepper.

Spiced Sweet Potato Curry With Peas & Coconut Milk

Ingredients

• 500g sweet potatoes, peeled and cut into 1cm cubes
• 4 banana shallots, peeled and quartered
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2teaspoon ground turmeric
• 2 tablespoons oil
• 1 teaspoon sea salt flakes (optional)
• 1x 400g tin of coconut milk
• 300ml boiling water
• 150g frozen peas, defrosted
• 100g red lentils

To Serve

• 1-2 limes, juice only
• A handful of fresh coriander, chopped

Method

1.  Preheat the oven to 210C fan/230C/gas 8.
2. Put everything into the roasting tin, except the coconut milk, water, peas and lentils.
3. Mix, then roast for 5 minutes. Add the coconut milk, water, peas and lentils, stir well and cook for a further 25 minutes, until the potatoes are cooked through.
4. Be careful opening the oven, as this dish will release quite a lot of steam.
5. Once cooked, taste and adjust with lime juice and salt as needed, scatter over the fresh coriander and serve hot with rice or flatbreads.
   

Notes

• For adults, add 1 teaspoon of chili powder when you roast the sweet potatoes, or finely chopped fresh red chilli at the end.

Roasted Halloumi & Bulgur Wheat Salad With Avocado, Mango & Coriander

Ingredients

• 200g bulgur wheat, rinsed
• 400ml vegetable stock
• 1 red onion, roughly sliced
• 250g halloumi, cut into 1 1/2cm chunks
• 1 tablespoon extra virgin olive oil
• 1 lime, juice only (use 2 if it's not very juicy)
• A big handful of fresh coriander, roughly chopped
• A couple of handfuls of spinach, roughly chopped
• 1 firm mango, finely sliced
• Freshly ground black pepper
• 1 small firm avocado per serving

Method

1. Preheat the oven to 180C fan/200C/gas 6.
2. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi.
3. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.
4. Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper.
5. Taste and adjust the seasoning as needed, then pack into lunchboxes.
6. Take the avocado with you and slice it into the salad after you've warmed it up and just before you eat it.

Notes

• In the recipe book as a make-ahead lunchbox type thing, but can just be eaten as-is as well.

Roasted Halloumi With Aubergines Tomatoes & Pine Nuts

Ingredients

•  400g cherry tomatoes on the vine, halved
• 2 medium aubergines, cut into 1cm half moons
• 400-500g halloumi, cut into 1cm slices
• 7-8 sprigs of fresh oregano, leaves only
• 2 tablespoons olive oil
• 1 teaspoon chili flakes
• 2 cloves of garlic, crushed
• 40g pine nuts
• 100g rocket, roughly chopped
• 1 lemon, juice only

Method

1.  Preheat the oven to 200C fan/220C/gas 7.
2. Tip everything except the pine nuts, rocket and lemon juice into a roasting tin and mix well with your hands.
3. Use a tin large enough to have the aubergines all in a single layer.
4. Now arrange the ingredients so the halloumi sits on top.
5. Transfer to the oven and roast for 20 minutes, then scatter the pine nuts on top before roasting for a further 10 minutes until the halloumi is golden brown and the aubergines are cooked through.
   
6. Stir through the rocket and lemon juice and serve hot.

Notes

• This is lovely with a pile of warm flatbreads and some yogurt.

Roasted Asparagus and Avocado With Spinach and Orange Recipe

Ingredients

• 2 avocados, halved and stoned
• 150g asparagus
• 1 clove of garlic, crushed
• 1 orange, zest only
• 1 tbsp olive oil
• Good pinch of sea salt
• Freshly ground black pepper
• 40g almonds or hazelnuts
• 100g spinach, chopped
• 1 orange, segmented

For the dressing

• 25g tahini
• 1 orange, juice only
• ½ tsp sea salt
• Freshly ground black pepper

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Tip the avocados and asparagus into a roasting tin with the crushed garlic, orange zest, olive oil, salt and pepper, and mix well.
3. Scatter the almonds or hazelnuts into the tin, then transfer to the oven and roast for 15 minutes.
4. Mix the tahini with the orange juice, sea salt and black pepper, adding a little water if needed to make it the consistency of single cream. Taste and adjust the seasoning as needed, then set aside.
5.  Once the avocados and asparagus have had 15 minutes, tip the quinoa, spinach and orange segments into the tin.
6. Mix everything well, then drizzle with the dressing and serve hot.

3 Bean Chilli & Salsa

Ingredients

• 250gr chestnut mushrooms, quartered
• 1 onion, roughly chopped
• 1 red pepper, roughly chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon chipotle chili flakes
• 1 teaspoon smoked paprika powder
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 1 tin cannellini beans (400gr)
• 1 tin black beans (400gr)
• 1 tin kidney beans (400gr)
• 2 tins tomato cubes (800gr)
• 200ml vegetable stock
• coriander leaves, to garnish

Salsa

• 1 avocado, roughly chopped
• 1 lime, juice only
• 1/2 red onion, finely chopped
• 1 teaspoon sea salt

Method

1. Preheat the oven to 180°C fan/200°C/gas 6.
2. In a large, deep roasting tin, mix together the mushrooms, onion, red pepper, spices, salt and olive oil. Place the tin in the oven and leave to roast for 25 minutes. 
3. Drain and rinse the beans and add them to the tin, along with the chopped tomatoes and stock. Stir to mix. Return to the oven and cook for 35 minutes. 
4. 10 minutes before the chilli is done, combine all the salsa ingredients in a small bowl, mashing the avocado very lightly with the back of a fork. It should remain fairly chunky. 

5. Scatter the fresh coriander on the chilli and serve with rice, corn tortillas, or tortilla chips - or a combination of these. 

Notes

• Goes well with the "Picada" meat mix from Mundo Latino on Uber Eats or any other smoked meats (pork, sausage, bacon, ...)

Spicy Harissa Sprouts & Broccoli With Halloumi & Spinach

Ingredients

• 1 broccoli head, chopped
• 500 gr sprouts
• 250gr halloumi, cubed
• 2 tablespoons harissa
• 2 tablespoons olive oil
• 150gr spinach, roughly chopped
• pinch of sea salt
• 1/2 lemon, juice only

To Serve

• Flatbread
• Yoghurt

Method

1. Preheat the oven to 180°C fan/200°C/gas 6.
2. Mix together the broccoli, sprouts, halloumi, harissa and olive oil in a roasting tray.
3. Roast for 25 minutes in the oven.
4. Mix through the chopped spinach and add salt and lemon juice to taste.
5. Serve on flatbread with a spoonful of yoghurt.

Gado Gado: Indonesian Salad with Potatoes, Green Beans and Spicy Peanut Dressing

Ingredients

• 1kg Charlotte potatoes, halved
• 2 tbsps olive oil
• 1 tsp sea salt
• 240g green beans
• 300g beansprouts
• A handful of fresh coriander, to serve

Dressing

• 50g crunchy peanut butter
• 80ml coconut milk
• 30ml lime juice
• 1½ tbsps soy sauce
• 1 fresh red chilli, grated
• 2.5cm ginger, grated

Method

1. Preheat the oven to 180°C fan/200°C/ gas 6.
2. Mix the potatoes in a roasting tin with the oil and salt, then transfer to the oven and cook for 40 minutes.
3. Meanwhile, mix together all the ingredients for the dressing. Depending on your brand of peanut butter, you may need to add a little more coconut milk so you have a thick, spoonable dressing consistency. Taste and adjust the seasoning as needed.
4. Once the potatoes have had 40 minutes, add the green beans and beansprouts. Add a splash more oil if needed, then return to the oven for a further 20 minutes.
5. Sprinkle the potatoes and vegetables with the coriander and serve warm or at room temperature, with the dressing alongside

Notes

• Check the seasoning of the dressing by putting a little bit on a cooked potato, and tasting. Add more soy sauce to the rest of the dressing as needed.
• Goes well with (roasted) chicken breast

Sage & Wild Mushroom Tart

Ingredients

• 200g pine nuts
• 20g flat-leaf parsley
• 175ml water
• 15ml lemon juice
• 2 teaspoons sea salt flakes
• 1tablespoon olive oil, plus more for the tin and the filo
• 4 sheets of filo pastry
• 200g chestnut mushrooms, halved
• 100g wild mushrooms, halved if large
• 10 sage leaves, finely chopped
• 2 sprigs of rosemary leaves, finely chopped

To Serve

• 1 lemon, juice only
• Sea salt flakes
• A little finely chopped flat-leaf parsley leaves
• Freshly ground black pepper

Method

1. Preheat the oven to 180Cfan/20CC/gas 6
2. Blitz the pine nuts, parsley, water, lemon juice and 1 teaspoon of sea salt flakes in a high-speed blender until you have a thick, smooth green paste. It should look like very thick green hummus. Set aside.
3. Oil and line a 24-25cm pie dish or small roasting tin with baking paper. Lay over a sheet of filo pastry, brush it with oil, then lay another on it at a 90° angle. You'll have a lot of overhang, but don't worry about this yet. Repeat, so you have 4 layers of oiled pastry, then fold the overhang back to form the tart edges, scrumpling it a little if you wish.
4. Spread the pine nut mixture over the pastry base. Toss the mushrooms with the chopped sage, rosemary, oil and another teaspoon of sea salt, then scatter them evenly over the tart.
5. Transfer to the oven and bake for 25 minutes, until the pastry is golden brown.
   
6. Squeeze over the lemon juice, scatter over a pinch of sea salt flakes and a little flat-leaf parsley, grind over a generous amount of black pepper, and serve with a light lemon-dressed spinach salad.