Bought loads of veg and now it’s just sat in your fridge draw?
Stick what you can in the oven, roast it, and then whack it on some pastry (*with cheese and tomato paste). And you’ve got yourself the most delicious and nutritious meal.
A More Official Recipe…
Ingredients
– 1 pack Ready Rolled Puff Pastry
– 200 g Feta Cheese, crumbled
– 2 tbsps of Tomato Paste
– 1 Courgette, ribbons
– 4 Asparagus Spears, ribbons
– Handful of Mixed Baby Plum Tomatoes, halved
– Handful of Grated Cheddar Cheese
– 1 tbsp Mixed Herbs
– Salt and Pepper to taste
Method
– Preheat oven to 180˚C
– Unroll the puff pastry sheet onto a lined baking tray. Spread tomato paste over the pastry, leaving a border of approx 1 1/2cm’s to allow the pastry to rise.
– Add and equally scatter courgettes, asparagus, baby plum tomatoes, cheddar and feta. Sprinkle mixed herbs and season.
– Bake in the oven for 20 minutes until the pastry is golden at the edges. Allow to stand for 2-3 minutes before serving.
Watch How to Make it…
The Corner Plot’s recipe for using winter veg lefties…
Sophie Rushton-Smith (Dr 
) (@thecornerplot)
