A brilliant, warming 30-minute traybake, all in one tin. I love the combination of roast sweet potatoes with crumbled feta and a bright, fresh pesto; adding butter beans to the mix brings another hit of protein, as well as getting more legumes into your diet – win-win! A jar or tin of chickpeas would work just as well, if that’s what you have in, and feel free to substitute the parsley for other soft herbs, should you wish.

Roast sweet potato, feta and butter bean traybake with spring onion pesto

Prep 15 min Cook 30 min Serves 2

**2 large **sweet potatoes, scrubbed or peeled (up to you) and cut into 1½cm chunks **570g jar **butter beans (or 400g tin butter beans), drained and rinsed **2 ****tbsp olive oil 2 ****tsp smoked paprika ****2 ****tsp flaky sea salt **** **200g block feta, crumbled

For the spring onion pesto** 25g flat-leaf parsley**, leaves and tender stems 3 spring onions, trimmed and roughly chopped 50g almonds, or pine nuts** 50ml extra-virgin olive oil** Juice of ½ lemon

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the sweet potato chunks, butter beans, olive oil, smoked paprika and a teaspoon of sea salt into a roasting tin or tray large enough to hold everything in almost one layer, mix well, then roast for 30 minutes.

Meanwhile, blitz the parsley, spring onions, nuts, olive oil, lemon juice and half a teaspoon of salt in a high-speed blender or chopper. Taste and add more lemon juice and/or salt as needed; if you prefer a thinner texture, loosen with a little more oil, too. Set aside and put your feet up.

Once the sweet potatoes and butter beans have had 30 minutes, take the tray out of the oven, spoon the spring onion pesto all over the top, scatter on the feta and eat warm.