Ingredients

170g pack fine green beans
2 x 400g cans Coop chickpeas, drained
1 large red onion, cut into thin wedges
1½ tbsp olive oil
1 tsp each paprika, cinnamon and cumin
2 x 225g packs Coop piccolo cherry tomatoes on the vine
Large handful baby spinach
Wholemeal pitta breads, to serve (optional)

FOR THE DRESSING:
200g Coop 0% fat Greek style natural yogurt
1 garlic clove, chopped
Zest of ½ and juice of 1 lemon, plus wedges to serve
1 tbsp chopped mint, or ½ tsp dried

Method

1. Preheat the oven to 220°C/fan 200°C/Gas 7

2. Put the green beans in a bowl, pour over some boiling water, cover and leave for 5 mins

3. Drain, then tip into a roasting tray with the chickpeas and onion

4. Drizzle with 1 tbsp of the oil, sprinkle over the spices and season

5. Toss to coat, then roast for 10 mins

6. Take the baking tray out of the oven, add the cherry tomatoes and drizzle with the remaining oil

7. Return to the oven for a further 20 mins, until the veg are lightly charred

8. Meanwhile, to make the dressing: Put the yogurt, garlic, lemon zest and juice in a small bowl with the mint, then season and mix well. If necessary, add a splash of cold water so it’s easier to pour

9. When the vegetables are tender, remove from the oven, scatter over the spinach and drizzle over the yogurt dressing

10. Serve with the lemon wedges for squeezing over, and the pitta breads on the side, if you like