4 beetroot, approx. 400g, scrubbed clean and cut into 1cm cubes
2 courgettes, cut into thick slices
400g tin of chickpeas, drained
2 garlic cloves, finely sliced
200g baby spinach, washed
How to make
Preheat the oven to 200c/180c fan/gas mark 6.
Mix the stock cube, oil and some black pepper using the back of a teaspoon to form a thin paste. Toss all the remaining ingredients except the spinach in almost all of the oil mixture and spread out over one very large baking tray or two medium sized ones lined with baking paper. Mix the remaining oil with the butternut squash seeds and spread out over a separate small, lined baking tray.
Roast the vegetables for 40-45 minutes until just cooked through and golden in places. Add the squash seeds to the oven for the final 25 minutes of cooking time until they are golden and crunchy. When the vegetables have 3 minutes left, stir through the spinach and return to the oven for the final few minutes to wilt.
