Eat Green by Melissa Hemsley

Author:Melissa Hemsley
Language: eng
Format: epub
ISBN: 9781473572645
Publisher: Ebury Publishing
Published: 2020-01-08T16:00:00+00:00

OPTIONAL EXTRAS

1 tsp balsamic vinegar or apple cider vinegar

1 tsp maple syrup

3 anchovies

TO SERVE

A drizzle of olive oil

Fresh basil or parsley leaves

Grated Parmesan, pecorino or Cheddar, torn mozzarella or crumbled goat’s cheese

1 handful of capers or olives

Preheat the oven to fan 210°C/gas mark 8 and let the butter melt in a roasting tray as it heats. Roughly chop the veg, then add all the ingredients to the tray with the butter and toss together. Roast for 40 minutes, tossing halfway through – use this moment to add any of the optional extras (the winter version with the tinned tomatoes might benefit from a little splash of vinegar and maple syrup).

Remove the tray from the oven and tip everything into a blender or food processor and whizz. Add about 200ml hot water and blend again (if serving with pasta, use some of the water you’ve used to cook that in). It doesn’t need to be really smooth unless your kids prefer it that way.

Stir in the olives or capers, if using, and season to taste. Serve with pasta or beans, drizzled with olive oil and topped with fresh basil and your preferred cheese.

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