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Serves 6
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For the roast veggies
For the sauce
To assemble
To serve
- Preheat the oven to 200°C/180°C fan/ gas mark 6.
- Add the carrots and cauliflower to your Pyrex® large cook & freeze lidded dish, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes until the carrots are tender and the cauliflower starts to char. Ensure your lid is not on the dish when roasting.
- While the vegetables are roasting, make the sauce. Blend the tinned tomatoes, coconut milk, harissa and honey until smooth using a stick blender or food processor.
- To assemble, add the roast veggies, chickpeas, spinach, feta to your Pyrex® large cook & freeze lidded dish along with the sauce and mix until everything is coated.
- Sprinkle the panko breadcrumbs over the top.
- Adjust your oven to 180°C/160°C fan/gas mark 4, and bake for 30 minutes until bubbling and golden. If you’ve prepared the dish in advance and have stored it in the fridge overnight, you will need to adjust the cooking time to 40-45 minutes.
- Serve with a handful of rocket or leaves of your choice.
Test kitchen tips
- This bake can be prepared a day in advance. After step 5, simply pop the lid on your Pyrex® large cook & freeze lidded dish and store it in the fridge until you’re ready to bake.
- This bake keeps for up to three days covered in the fridge. If you’ve made it in advance, include the days before serving in your total number of days.
- What’s great about the Pyrex® Cook & Freeze, is that the glass is thermal shock resistant so you can take It straight from the freezer at -20°C, to the oven at 200°C, with no damage to the dish.
Pyrex® is a trademark of Corning Incorporated used under licence by International Cookware.
Nutrition Facts
Per serving: 741kcals, 48.9g fat (16.5g saturated), 67.5g carbs (28.9g sugars), 16.5g protein, 7.9g fibre, 0.837g sodium
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