Leek and Potato Traybake with Romesco

Name: Leek and Potato Traybake with Romesco
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: European, British, Moroccan, African
Ingredients: 500 g baby new potatoes (large ones halved); 2 large leeks (washed, halved and sliced into 2 cm-thick pieces); 2 x 400 g tin chickpeas (drained); 2 cloves of garlic (bashed); 4 sprigs of oregano or thyme (leaves picked); 0 zest of half an unwaxed orange; 3 tablespoons olive oil (to drizzle); 50 g almonds or hazelnuts; 1 thick slice of stale sourdough or good white bread (torn into chunks); 1 teaspoon sweet smoked paprika; 150 g jarred roasted red peppers (drained); 1 tablespoon sherry or red wine vinegar; 4 tablespoons olive oil; 0 a small bunch of parsley (roughly chopped)

5 steps

Prep:20minCook:25min

This potato traybake packs in lots of flavour considering it is so quick to make. Most meals I make come together in less than 30 minutes these days. This quick version of romesco adds a punch to a tray of quickly roasted veg. You could add more greens here, too, if you like. Potatoes might need 15 more minutes in oven.

Updated at: Wed, 16 Aug 2023 16:20:24 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories635.7 kcal (32%)

Total Fat35.2 g (50%)

Carbs66 g (25%)

Sugars9.3 g (10%)

Protein16.9 g (34%)

Sodium425.2 mg (21%)

Fiber12.8 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Heat the oven to 200°C/180°C fan.

OvenPreheat

Step 2

Toss the potatoes, leeks and chickpeas with the garlic, oregano or thyme leaves, orange zest, a good drizzle of olive oil and plenty of salt and pepper on your largest roasting tray. You might want to spread the vegetables on two trays so they have enough space to crisp up. Roast for 20 minutes.

Step 3

Meanwhile, start on the romesco. Toast the nuts and bread on a baking tray for roughly 6-7 minutes, until they are a little coloured.

Step 4

Blitz the nuts and bread with the smoked paprika in a food processor, until you have a rough crumb. Add the peppers, vinegar, oil and a tablespoon of water, then season and blitz again, until you have a slightly textured but silky sauce.

Step 5

Once the vegetables have had their 20 minutes, take them out of the oven and toss them with half the romesco. Return them to the oven for a further 5 minutes, or until golden and beginning to crisp. Serve with extra romesco, if you like, and sprinkle with parsley.