Middle Eastern Traybake

I love Middle Eastern flavours, especially on plant foods. The spices and textures give the veggies a different dimension and flair. The secret to this dish is how you cut your veggies so pay attention – I call this ‘hedgehogging’ and it is the way you would cut a mango. It is perfect for making sure the flavours are really absorbed into the flesh of the vegetables – and they cook more quickly, too.