Chilli-roast sweet potato, courgettes, roast garlic, hazelnuts and pears

Name: Chilli-roast sweet potato, courgettes, roast garlic, hazelnuts and pears
Ingredients: 1 tbsp rosemary leaves; 1 or 2 red chillies, thinly sliced; 2 large pears, halved, core removed, cut into thin wedges; 1 kg (2 lb. 4 oz.) sweet potatoes, skins scrubbed, cut lengthways into wedges; 1 head garlic, broken into separate (unpeeled) cloves; 1 head garlic, broken into separate (unpeeled) cloves; 100 g (3½ oz./⅔ cup) hazelnuts, skins off, roughly chopped; 100 g (3½ oz.) baby spinach (or use large-leaf spinach and coarsely shred it); 100 g (3½ oz.) baby spinach (or use large-leaf spinach and coarsely shred it); 2 tbsp olive oil; 2 tbsp sesame oil; 3 courgettes (zucchini) (600 g/1 lb. 5 oz.), quartered lengthways; 3 courgettes (zucchini) (600 g/1 lb. 5 oz.), quartered lengthways

Preparation info

For
8
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is one for the middle of the table, although it would also make a tasty starter with large chunks of goats’ curd dolloped on top, or even some thinly sliced smoked chicken breast (fillet). You don’t need to boil the garlic in advance, but it makes it a little more mellow.

Ingredients

1 head garlic, broken into separate (unpeeled) cloves
1 kg (2 lb.

Starter
Side dish
Vegan
Gluten-free

Method

Preheat the oven to 180°C (350°F/Gas mark 4).

Put the garlic in a pan, cover with 3 cm (1¼ in