The croutons make this traybake. Golden and crunchy. With the roast garlic and the herby dressing drizzled on at the end. Minimal washing up. Ideal.
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Serves
4
Asparagus
Red Onion
Basil
Ciabatta
Bell Pepper
Cherry Tomatoes
Kalamata Olives
Thyme
Lemon
Garlic
Chilli Flakes
Artichoke Heart
Salt
Black Pepper
Olive Oil
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Serves
4
Asparagus
Red Onion
Basil
Ciabatta
Bell Pepper
Cherry Tomatoes
Kalamata Olives
Thyme
Lemon
Garlic
Chilli Flakes
Artichoke Heart
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve your artichoke hearts, chop up the peppers, break off the ends of your asparagus, slice your onions and place into a baking tray. Add your olives, garlic, and tomatoes.
Step 3.
Break up the ciabatta and add this to the tray. Season with a pinch of salt and a good grinding of pepper. Sprinkle your chilli flakes in. Give the tray a generous drizzle of olive oil and stir it all together. Place into the oven for 30 minutes.
Step 4.
Dressing Time. Chop up your basil and thyme and add this to a small jar or glass. Add the juice of a whole lemon and pour in roughly 30ml of olive oil. Add a pinch of salt and pepper and mix everything together.
Step 5.
Once 30 minutes is up, take the tray out of the oven and give it a good stir. Place it back into the oven for another 20 minutes.
Step 6.
Once it’s cooked, take it out of the oven and pour the dressing over the top. And that’s it, so simple! Time to tuck in.
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