Mediterranean traybake with garlic tortillas

Method

• 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.