New Potato, Broccoli and Lentil Traybake with Walnut, Garlic and Herb Dressing

Preheat the oven to 220°C/200°C fan/gas mark 7.

Roughly chop the new potatoes into 1cm slices and place in a saucepan of boiling water. Parboil for 4–5 minutes, then drain.

Meanwhile, trim the stalks off the radishes and cut them in half, cut the onion into wedges and slice the red pepper into thin strips. Combine these vegetables on a baking tray. Drizzle with olive oil, sprinkle over the oregano and season with a pinch of salt and pepper. Add the drained new potatoes to the same tray and toss together. Place in the oven for an initial 20 minutes.

To make the dressing, crush the garlic and finely chop the parsley and walnuts. Cut the lemon in half. In a small bowl, combine the balsamic vinegar with 2 tablespoons olive oil and a pinch of salt and pepper. Add the garlic, parsley and walnuts, and squeeze in half the lemon. Mix and set aside for later.

Once the veg has been roasting for 20 minutes, remove the tray from the oven and add the broccoli and lentils. Return to the oven for another 15 minutes, or until everything is golden and crisp. Once it’s ready, remove from the oven and pour over the dressing. Mix and serve with a good squeeze of the remaining lemon.