Spring Traybake Dinner

Published by

Jasmine

on

Spring has sprung and I have a new easy weeknight traybake dinner making use of some seasonal produce…

INGREDIENTS

Vegetables and beans:

Cherry tomatoes

Radishes

Baby / new potatoes

Asparagus

Butter beans (pre-cooked – canned, jarred etc.)

Sauce:

Cottage cheese

Lemon

Dill

Parsley

Toppings:

Chives

Flaked almonds

Spring onion

TIPS & NOTES

This is weeknight favourite for reason – it’s low-effort, low-touch and basically requires no technique!

Spring Traybake Dinner

  • Servings: 2
  • Difficulty: Easy
  • Print

A simple, balanced weeknight dinner with seasonal veg and minimal effort

Blender required, no advance prep needed 




Ingredients

    

  • c.425g of new / baby potatoes (cut into bite-sized chunks)
  • 1 400g can of butter beans (drained and rinsed)
  • 100g of asparagus (stems cut into thick slices)
  • 150g of cherry tomatoes
  • 100g of radishes (cut into halves)
  • Juice of 1/2 a lemon
  • 300g of cottage cheese
  • A large handful of dill
  • A large handful of parsley
  • A handful of chives (finely sliced)
  • 1 spring onion (chopped)
  • 12g of almond flakes
  • Olive oil
  • Salt and pepper to taste



Directions

    

  1. 
Preheat the oven to 185C
  2. Add half the butter beans, the radishes, tomatoes, new potatoes and asparagus to an oven dish, season generously with salt and pepper, add a good drizzle of olive oil, toss together and put in the oven for around 25 mins (tossing again halfway through)
  3. Optional: add the almond flakes to a small ovenproof dish and add to the oven for the final 7 mins
  4. Add the other half of the butter beans, parsley, dill, lemon juice, cottage cheese, salt and pepper to a blender and blitz into a creamy sauce
  5. Serve the traybake vegetables and beans over the sauce and top with the chives, almond flakes and spring onions
    6. 


Let me know if you try my spring traybake dinner!

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