PER SERVING | 340cals | PROTEIN 16.5g | CARBS 14.5g | FAT 22.5g | FIBRE 6.5g

Roasted veg with cumin and goat’s cheese

SERVES 4 | PREP 15 mins | COOK 30 mins

Rich in Mediterranean goodness, the sweet, roasted veg here is flavoured with bursts of salty, goat’s cheese. On a non-fast day, you could serve this with a few tablespoons of cooked lentils, quinoa, a thin slice of wholegrain bread or a Wholemeal mini flatbread (see page 236).

• 3 capsicums, any colour, deseeded and cut into 3cm chunks
• 2 large zucchinis, trimmed, halved lengthways and cut into 2cm chunks
• 1 red onion, peeled and cut into thin wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 20 cherry tomatoes (around 200g)
• 50g mixed seeds
• 200g soft goat’s cheese, or any soft cheese
• handful rocket leaves
• lemon wedges, to serve

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6.
2. 2. Place all the vegetables together in a bowl and toss with 1 tablespoon of the oil, the cumin, a generous pinch of flaked sea salt and lots of ground black pepper. Scatter over a large baking tray and roast for 20 minutes.
3. 3. Remove from the oven, add the tomatoes and sprinkle with the seeds. Cook for a further 10 minutes, or until all the vegetables are tender and lightly browned.
4. 4. Break the cheese into chunky pieces and place on top of the veg. Scatter over the rocket, drizzle with the remaining oil and add a squeeze of lemon before serving.