Spring Traybake With Portobello Mushrooms, Butter Beans, Cauliflower, Kale, Red Pepper & Walnuts
Traybakes are famously known for being one of the quickest ‘one-pot’ meals around. They simply involve chopping, tossing, baking, and enjoying, and are a wonderful way to include a variety of different wholefood vegetables, pulses, nuts, seeds, herbs and spices. Needless to say, the more colour the better. I love roasting whole portobello mushrooms as they not only look amazing on the plate but serve as a platform for any smaller additions, such as the butter beans and walnuts in this recipe.
To serve: 2
Ingredients
4 large portobello mushrooms
½ head small cauliflower, roughly chopped
1 can butter beans (400g), drained and rinsed
1 red pepper, chopped
4 garlic cloves
3 tbsp olive oil
1 tbsp balsamic dressing
1 tsp sumac
1 tsp nigella seeds
pinch salt & pepper
large handful kale, washed
handful walnut halves
Method
1 Preheat the oven to 190C fan and line a large baking tray.
2. Add the mushrooms, cauliflower, butter beans, red pepper and garlic cloves into a large mixing bowl.
3. Toss with the olive oil, balsamic vinegar, sumac, nigella seeds, salt & pepper until everything is fully combined. Spread out on the lined baking tray and roast for 15 minutes.
4. Meanwhile, put the kale and a pinch of salt into the mixing bowl that the other vegetables were in, and toss in any remaining olive oil so it’s lightly coated.
5. Add the kale and walnuts to the roasting tin after 15 minutes and cook for a final 10 minutes.
6. Divide the traybake ingredients between two bowls and add any final fresh herbs or seeds before serving.
