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One pot wonder
Ready in 25 minutes

Fennel, Beet & Chickpea Traybake

with Pesto Vinaigrette & Goat Cheese

Cooking time

25 minutes




560 /serving

Slide that baking sheet into the oven knowing you’re halfway to supper—sheer simplicity is one major draw of the traybake. Another is the wonderful aroma that arises from roasting vegetables and spices on a near-winter evening. And did we mention minimal dishes? For this dinner, you’re loading the tray with a variety of shapes and colours, from wedges of fennel and beets to roly poly chickpeas dotted with lemon-kissed poppy seeds. Finish with a flourish of pesto vinaigrette and crumbled goat cheese.

We will send you:

  • 340g Yellow beets
  • 45ml Basil pesto
  • 1 Fennel bulb
  • 15ml Champagne vinegar
  • 540ml Chickpeas (canned)
  • 60g Goat cheese
  • 9g Poppy Star spices (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)

Contains: Milk, Mustard, Sulphites, Cashews, Pine nuts

You will need:

Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
6 g
1330 mg
Total Carb
70 g
24 g
25 g
21 g
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Start the traybake
Preheat the oven to 450°F. Peel and halve the beets; slice each half into ½ inch wedges. Halve the fennel bulb lengthwise; slice crosswise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, 10 to 12 min., until partially cooked.
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Mise en place
Meanwhile, drain and rinse the chickpeas. In a medium bowl, combine the chickpeas, a drizzle of oil, ¾ of the spices and S&P.
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Finish the traybake
When partially cooked, remove the pan from the oven and stir the vegetables. Add the chickpeas and roast, 10 to 12 min., until the vegetables are tender. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
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Make the vinaigrette
Meanwhile, in a small bowl, combine the pesto, vinegar, remaining spices and 1 tbsp water (double for 4 portions).
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Plate your dish
Divide the traybake between your plates. Drizzle with the vinaigrette. Top with the cheese. Bon appétit!