Grapefruit Roasted Seasonal Vegetables


300g new potatoes (halved) 1 large beetroot (cut into half moon shapes) 5 shallots (halved) 10 radishes half tin green lentils (rinsed and drained) 200g brussel sprouts (halved) 1 grapefruit (peeled and cut into rounds) 50g walnuts

3 tbsp olive oil salt and pepper to taste

Optional yoghurt dip / dressing: 200g soya or coconut yoghurt juice of 1 lemon half a garlic clove (minced) - you could also use quarter tsp garlic powder salt and pepper to taste

Preheat your oven to 180 degrees celsius.

Parboil the potatoes in salted water for 7–8 minutes, or until almost cooked (they will still feel firm when pierced with a knife).

Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened. Put the oil into a large roasting tin and heat in the oven for 5 minutes. After 5 minutes, place the potatoes in the large roasting tray with the beets, shallots, radishes, the grapefruit, a large pinch of salt and pepper and a big glug of oil.

Mix until the everything is well coated. Roast for 45 minutes until your potatoes are golden and crisp.

Add the walnuts, sprouts and lentils and roast for an additional 15 minutes.

Season to taste and serve hot.

Combine all of your optional dressing ingredients and serve either on the side or drizzled on top. Enjoy! x