Turkish traybake with yogurt dressing

Turkish traybake with yogurt dressing
Roasting the chickpeas adds texture to this hearty dish
Serves 4  / 
Prep 10 mins  / 
Cook 30 mins


170g pack fine green beans
2 x 400g cans Co-op chickpeas, drained
1 large red onion, cut into thin wedges
1 1/2 tbsp olive oil
1 tsp each paprika, cinnamon and cumin
2 x 225g packs Co-op piccolo cherry tomatoes on the vine
Large handful baby spinach
Wholemeal pitta breads, to serve (optional)

200g Co-op 0% fat Greek style natural yogurt
1 garlic clove, chopped
Zest of 1/2 and juice of 1 lemon, plus wedges to serve
1 tbsp chopped mint, or 1/2 tsp dried


Preheat the oven to 220°C/fan 200°C/Gas 7
Put the green beans in a bowl, pour over some boiling water, cover and leave for 5 mins
Drain, then tip into a roasting tray with the chickpeas and onion
Drizzle with 1 tbsp of the oil, sprinkle over the spices and season
Toss to coat, then roast for 10 mins
Take the baking tray out of the oven, add the cherry tomatoes and drizzle with the remaining oil
Return to the oven for a further 20 mins, until the veg are lightly charred
Meanwhile, to make the dressing
Put the yogurt, garlic, lemon zest and juice in a small bowl with the mint, then season and mix well
If necessary, add a splash of cold water so it’s easier to pour
When the vegetables are tender, remove from the oven, scatter over the spinach and drizzle over the yogurt dressing
Serve with the lemon wedges for squeezing over, and the pitta breads on the side, if you like