Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
5-a-day gnocchi bake
Serves 4
Easy
Prep:
Cook:
Enjoy all of your 5-a-day in one easy traybake designed for supporting joint health. For best results, use two large trays so the vegetables can roast evenly
Skip to ingredients
- 2 peppers(1 red, 1 yellow), chopped
- 2 medium courgetteschopped
- 2 small red onionschopped
- 1 auberginechopped
- 200g cherry tomatoes
- 12 garlic clovesunpeeled
- 2 tbsp extra virgin olive oil
- 160g baby spinach
- 500g gnocchi
- basil leavesto serve (optional)
For walnut pesto
Nutrition: Per serving
- kcal437low
- fat19g
- saturates3g
- carbs45g
- sugars15g
- fibre11ghigh
- protein15g
- salt1.44g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the peppers, courgettes, red onions, aubergine, tomatoes and garlic across two large baking trays. Drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Roast for about 30 mins, mixing halfway through, until softened and golden.
step 2
Meanwhile, blend all pesto ingredients in a food processor with 1-2 tbsp water until smooth, then set aside.
step 3
Tip the spinach and gnocchi onto the baking trays, mixing gently with the veg. Return to the oven for 10 mins, until the gnocchi is heated through. Squeeze the garlic out of the skins and mix into the pesto. Drizzle the walnut pesto over the baked veg and scatter over some basil, if you like, then serve.
