Mediterranean loaded potato & chickpea tray

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 220°C conventional / 200°C fan.

Step 2

Cut the potatoes into roughly 2–3 cm pieces. Small baby potatoes can simply be quartered.

Step 3

Drain and rinse the chickpeas, then dry them well with kitchen paper. This matters if you want them crispy.

Step 4

Cut the courgette into thick half-moons. Halve the cherry tomatoes. Cut the red onion into wedges.

Step 5

Put the potatoes only onto a large baking tray. Toss with ½ tbsp olive oil, half the paprika, garlic powder, oregano, salt and pepper.

Step 6

Roast for 15 minutes first. Potatoes need a head start.

Step 7

Meanwhile, toss the chickpeas, courgette and red onion with the remaining 1 tbsp oil and seasonings.

Step 8

After 15 minutes, add them to the potato tray and mix.

Step 9

Roast for another 15 minutes.

Step 10

Add the cherry tomatoes.

Step 11

Roast everything for another 8–10 minutes, until the potatoes are browned, chickpeas have some crisp edges and tomatoes have softened.

Step 12

While that's happening, mix the yogurt, lemon, garlic powder and salt.

Step 13

Divide the roasted mixture between two bowls/plates.

Step 14

Crumble over 20 g vegan feta each, and spoon the cold garlic-lemon sauce generously over everything.