Name: Mediterranean nourish bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 600g potatoes (half sweet potatoes, scrubbed, and half baby new potatoes) finely chopped; 2 red peppers deseeded and cut into small chunks; 1 tsp dried mixed herbs; pinch of dried chilli flakes; 2 tbsp olive oil; 320g cherry or baby plum tomatoes halved; 400g tin of cannellini beans drained and rinsed; 80g pitted green or black olives sliced; 120g artichokes in oil (drained weight) chopped; 4 tbsp chopped herbs (such as chives, basil or mint); 1 lemon juiced; 4 tbsp runny smooth tahini; 2 tbsp extra-virgin olive oil; 1 tsp brown rice miso paste; 1 lemon juiced; 4 large handfuls of mixed salad leaves (such as lettuce, baby spinach or rocket); 4 tbsp mixed seeds; tofu feta (optional)

A colourful salad with beans, salad leaves and vegetables

ROASTED VEGETABLES

600g potatoes (half sweet potatoes, scrubbed, and half baby new potatoes)
finely chopped
2 red peppers
deseeded and cut into small chunks
1 tsp dried mixed herbs
pinch of dried chilli flakes
2 tbsp olive oil
320g cherry or baby plum tomatoes
halved

BEANS

400g tin of cannellini beans
drained and rinsed
80g pitted green or black olives
sliced
120g artichokes in oil (drained weight)
chopped
4 tbsp chopped herbs (such as chives, basil or mint)
1 lemon
juiced

TAHINI DRESSING

4 tbsp runny smooth tahini
2 tbsp extra-virgin olive oil
1 tsp brown rice miso paste
1 lemon
juiced

TO SERVE

4 large handfuls of mixed salad leaves (such as lettuce, baby spinach or rocket)
4 tbsp mixed seeds
tofu feta (optional)

Method

step 1
Heat the oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper.
step 2
Put the potatoes and peppers on the sheet, ensuring they don’t overlap too much – use two baking sheets, if needed. Toss with the dried herbs, chilli flakes, oil and some seasoning. Roast for 10 mins, then add the tomatoes, gently toss and roast for another 20 mins. The potatoes will be soft inside and starting to crisp on the outside.
step 3
Meanwhile, in a large bowl, toss together the beans, olives, artichokes, herbs and lemon juice with some seasoning.
step 4
For the tahini dressing, stir together all the ingredients in a small bowl until smooth, adding 2-3 tbsp water to reach a pourable consistency. Season to taste.
step 5
To serve, divide the salad leaves between four plates and top with the vegetables and beans. Pour over the dressing and sprinkle some mixed seeds and tofu feta on top, if you like. To keep the salad for later, keep the salad leaves separately and add these just before serving. Chill the cooled roasted vegetables and the tahini dressing in separate sealed containers for up to three days.

Amy Lanza