Page title and description
Vegetarian mains
Mediterranean traybake with garlic tortillas
Cook's notes
For variation, try swapping in courgettes or mushrooms in place of the fennel.Ingredients
- 1 leek
- 1 fennel
- 1 red pepper
- oil for frying and roasting
- salt and pepper
- 3 garlic cloves
- 10g rosemary
- 30g black olives
- 1 lemon
- 1 tin chickpeas
- 125g cherry tomatoes
- 1 tsp fennel powder
- 1 tsp smoked paprika
- 1 tsp bouillon powder
- 200ml passata
- 30g parsley
- olive oil
- 4 tortillas
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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Step 1
Preheat your oven to 190°C/Gas 5. Trim the leek, then slice into 2cm rounds. Wash well to remove any grit. Trim the fennel, then slice into thin wedges. Deseed and dice the pepper into 2-3cm chunks. -
Step 2
Toss the leek, fennel and pepper into a roasting tray with enough oil to coat. Season. Roast the veg for 20 mins. -
Step 3
Meanwhile, peel and finely chop the garlic. Finely chop 1 good tbsp of rosemary leaves. Slice the olives. Finely zest ½ the lemon. Drain the chickpeas, reserving the liquid from the tin (known as aquafaba). -
Step 4
After 20 mins, stir the rosemary, olives, tomatoes (whole), chickpeas, fennel powder, smoked paprika, bouillon powder and ½ the garlic into the roasting tray. Add the passata and ½ the aquafaba. Season. Roast for approx. 15-20 mins, until it's all tender. Toss halfway through. Add a little more aquafaba if it looks too dry. -
Step 5
Finely chop the parsley leaves. -
Step 6
Gently warm 1 tbsp of olive oil in a small saucepan. Gently fry the remaining garlic for 30 secs-1 min, until softened. Make sure it doesn't burn. -
Step 7
Divide the garlic oil and ½ the parsley between 4 tortillas. Roll them up and wrap each in foil. 5 mins before the veg is ready, put them in the oven, straight onto the oven shelf. -
Step 8
Check the seasoning on the veg. Serve the tortillas with the veg, garnished with remaining parsley and a little lemon zest.
