The freshest little traybake about.
Cooking Time (Includes Preparation Time): 1 Hour
100g of Asparagus
2 Red Onions
Handful of Basil
1 Loaf of Ciabatta
2 Red Bell Peppers
500g of Cherry Tomatoes (On Vine)
1 Jar of Kalamata Olives
Small Handful of Thyme
4 Garlic Cloves
2 Teaspoons of Chilli Flakes
100g of Artichoke Hearts
Preheat your oven to 180°C.
Halve your artichoke hearts, chop up the peppers, break off the ends of your asparagus, slice your onions and place into a baking tray. Add your olives garlic and tomatoes. Break up the ciabatta and add this to the tray. Season with a pinch of salt and a good grinding of pepper. Sprinkle your chilli flakes in. Give the tray a generous drizzle of olive oil and stir it all together. Place into the oven for 30 minutes.
Dressing Time. Chop up your basil and thyme and add this to a small jar or glass. Add the juice of a whole lemon and pour in roughly 30ml of olive oil. Add a pinch of salt and pepper and mix everything together.
Once 30 minutes is up, take the tray out of the oven and give it a good stir. Place it back into the oven for another 20 minutes.
Once it’s cooked, take it out of the oven and pour the dressing over the top. And that’s it, so simple! Time to tuck in.