40 mins
Not Too Tricky
serves 6
About the recipe
Utilising frozen veg is a great time-, money- and waste-saving hack, and here, teamed with garlicky whipped cottage cheese, it’s a real joy. Even better, this beautiful little meal counts as 2 of your 5-a-day! Lovely for a warming lunch or cosy night in.
Ingredients
700g Mediterranean-style roasting veg, such as courgettes, cherry tomatoes, aubergine, red onion, peppers
1 bulb of garlic
olive oil
red wine vinegar
250g baby spinach
50g shelled unsalted walnut halves
1 fresh red chilli
50g sun-dried tomatoes
300g cottage cheese
6 slices of crusty bread
Method
- Preheat the oven to 200°C/400°F/gas 6. Place the roasting veg in a tray with the whole unpeeled bulb of garlic and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Season and roast for 25 to 30 minutes, or until golden. Add the spinach for the final 3 minutes, then give it all a good stir to wilt the leaves. Meanwhile, toast the walnuts in a small baking tray for 10 minutes, or until golden, then tip onto a board.
- Deseed the chilli, then finely chop on the board with the toasted walnuts and sun-dried tomatoes. Scrape the mixture into a bowl, drizzling in a little oil from the sun-dried tomato jar, and loosening with 1 teaspoon of red wine vinegar.
- Squeeze the soft garlic flesh into a food processor, discarding the skins, and blitz with the cottage cheese until super-smooth. Taste, then season to perfection with sea salt and black pepper.
- Toast the bread and spread the whipped cottage cheese over each slice, then pile on the roasted veg and spoon over the walnut and tomato mixture. Enjoy!
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