GREEK FETA TRAYBAKE RECIPE | BBC GOOD FOOD
Make this Greek-inspired traybake with feta, olives, pitta bread and tomatoes for an easy midweek meal, then use the leftovers for lunch the next day
Provided by Anna Glover
Categories Dinner, Main course, Supper
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Cut or tear the pitta breads into chunks or triangles and put on a large baking tray. Drizzle over 1 tsp oil and scatter over half the oregano and some black pepper, then toss to combine. Arrange the pitta pieces in a single layer and bake for 10 mins until golden and crunchy.
- Remove the pitta chips from the tray, then add the onion wedges, beans and courgettes. Coat with the remaining oil and oregano, season and roast for 10 mins.
- Toss in the tomatoes and olives, then scatter the feta over the top. Roast for another 10 mins, until the veg is soft and the feta is starting to turn golden. Scatter the pitta chips over the top or around the side of the tray, and squeeze over the lemon wedges before serving half the traybake. Leave the rest of the traybake to cool for use in the lunchboxes, see tip below.
Nutrition Facts : Calories 391 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 8 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.5 milligram of sodium
EASY MEDITERRANEAN-STYLE VEGAN SAUSAGE TRAY BAKE ...
Beautiful Mediterranean flavours combined into one vegan bake, ideal for a large group or a quick meal for the family.
Provided by Bintu Hardy
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 10
Steps:
Pre-heat your oven to 200°C/fan 180°C/gas mark 6.
Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined
Place mixture in the preheated oven and bake for 15 mins, mixing once during baking
Remove tray bake from the oven and add in the cherry tomatoes and bake for a further 10 minutes
Remove tray bake from the oven and top with olives and basil or coriander before serving
Nutrition Facts : Calories 308 calories, FatContent 16.0 grams, SaturatedFatContent 8.3 grams, SugarContent 6.1 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 21.0 grams, FiberContent 8.8 grams, ProteinContent 14.0 grams
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Pre-heat your oven to 200°C/fan 180°C/gas mark 6.
Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined
Place mixture in the preheated oven and bake for 15 mins, mixing once during baking
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Calories 431 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
- Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
- Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
- Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
- Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
- Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
- To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
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EASY SALMON TRAYBAKE RECIPE | DELICIOUS. MAGAZINE
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Reviews 4.4
Total Time 40 minutes
Cuisine British recipes
Calories 438kcals per serving
- Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Scatter with fresh basil leaves to serve.
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