Squash and Potato Traybake with Kale and Cheddar Pesto

Preheat the oven to 220 C.

Spread the squash, onions and potatoes on a large roasting tray so there’s no overlap. Drizzle generously with oil, then season with salt and pepper. Nestle the rosemary amongst the vegetables, then transfer to the oven to roast for 20 minutes.

In a small bowl, whisk together the oil, mustard, honey, garlic and all but a teaspoon of the lemon juice. Set aside.

While the vegetables are roasting, make the pesto. Tip the sunflower seeds onto a small roasting tray and roast in the oven for 5 minutes until deeply golden, then transfer to a bowl to cool. Bring a saucepan of salted water to the boil and lower in the kale. Boil for 3 minutes until bright green and tender. Pour into a colander and shake to remove as much water as possible. Transfer the kale to the blender with the sunflower seeds, along with the cheddar, garlic, oil and reserved 1 tsp of lemon juice. Pulse to form a chunky pesto, then taste and adjust the seasoning. Set aside until you’re ready to serve.

Once the vegetables have had their time in the oven, stir through the chickpeas and the honey mustard dressing, then return to the oven for 15 minutes until the vegetables are beginning to catch at the edges. Scatter over the crumbled cheddar and return to the oven for a final 6-8 minutes until the cheddar is melted and beginning to caramelise.

Serve the traybake drizzled with the pesto.

Tip: you’ll have more pesto than you need for this recipe, so save any extra to stir through pasta for an easy supper, or to use as a soup topper.