From Tim Spector’s Food for Life Cookbook
Traybakes are so simple to make, but the garnishes here make it look like a showstopper and bring the plant score up to 13, giving you plenty of polyphenols and a boost of fibre. The best entertaining recipes require very little active time in the kitchen, and this one fits the brief. Prepare the tray for baking in advance and pop it in the oven for 40 minutes before you plan to serve.
Preparation time: 15 minutes
Cook time: 40 minutes
Ingredients (serves 4)
- 2 x 400g tins chickpeas, drained and patted dry
• 350g cherry tomatoes
• 2 peppers, cut into 2cm chunks
• 200g halloumi, cut into 1cm cubes
• 3 garlic cloves, unpeeled
• 2½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp chilli powder
• 4 tbsp extra virgin olive oil
• 2 aubergines, halved
• 3 tbsp tahini
• 180ml kefir
• 2 tsp sumac
• 20g coriander, roughly chopped
• 4 spring onions, thinly sliced
• 3 tbsp pomegranate seeds
• Juice of lime
• Salt and black pepper
Top-ups: Sauerkraut
Swaps: Firm tofu for halloumi, and plant-based yoghurt for kefir
Method
Preheat the oven to 200°C/180°C fan/400°F/gas 6 and line two large baking trays with baking parchment.
Put the chickpeas, tomatoes, peppers, halloumi and garlic cloves on one tray with three-quarters each of the cumin, ground coriander and chilli powder. Season with salt and pepper and drizzle with 3 tablespoons of the olive oil. Toss to coat.
Cut each aubergine in half lengthways and score a 2cm deep criss-cross pattern into the flesh of each one. Sprinkle with the remaining ground spices and drizzle with the remaining olive oil, season and place on the other baking tray. Place both trays in the oven for 40 minutes.
Mix the tahini, kefir and sumac in a bowl and season. When the vegetables are ready, squeeze the garlic from their skins into the sauce, mash them in and stir to combine.
Transfer the chickpeas, halloumi and veg to a serving dish and stir in three-quarters of the fresh coriander. Place the aubergine halves on top and scatter with the remaining coriander, spring onions, pomegranate seeds, lime juice and the sauce.
From the back to basics:
“The diversity of plant species in our diet is more crucial for gut health than the specific type of diet we follow (vegan, pescatarian, carnivore, etc.). Consuming a variety of about 30 different plant species each week emerges as a key strategy for nurturing a healthy gut microbiome and, by extension, overall wellbeing.”
This and the recipe opposite are extracted from The Food for Life Cookbook by Tim Spector (Jonathan Cape, £28). All photography by Issy Croker.