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Crispy new potato, pepper and feta traybake recipe

Crispy new potato, pepper and feta traybake recipe

15 ratings

Serve up this quick and easy vegetarian traybake for dinner. It's bursting with bright flavours and the crumbled salad cheese really lifts the whole dish. Tuck in! See method

  • Serves 4
  • 35 mins
  • 620 calories / serving
  • Vegetarian


  • 567g tin new potatoes, drained
  • 1 tbsp plain flour
  • 4 tbsp olive oil
  • 2 mixed peppers, sliced
  • 250g pack cherry tomatoes
  • 2½ small red onions, 2 cut into slim wedges, ½ finely sliced
  • 2-pack part-baked baguettes
  • ½ lemon, juiced​
  • ½ tsp sugar
  • ½ iceberg lettuce, shredded
  • 400g tin butter beans, drained and rinsed
  • 200g salad cheese
  • 10g fresh coriander, roughly chopped
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    8g 38%
  • Sugars

    13g 14%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 73.2g Protein 20.9g Fibre 10.2g


  1. Preheat the oven to gas 7,220°C, fan 200°C. Pat the potatoes with kitchen paper and tip into a bowl. Sprinkle over the flour, toss to coat, then transfer to a baking tray or shallow roasting tin (about 40 x 30cm). Season, drizzle over 2 tbsp oil and roast for 10 mins until turning crisp and lightly golden. 
  2. Add the peppers, tomatoes and onion wedges to the tray and toss well in the leftover oil. Roast for 15 mins until the veg is tender. 
  3. Put the baguettes on a baking sheet and cook to pack instructions underneath the traybake. Whisk the lemon juice, sugar and 2 tbsp oil in a large bowl; season. Toss in the lettuce and sliced onions, then mix to coat. 
  4. Stir the beans through the traybake, crumble over the cheese, then cook for another 5 mins until the cheese is just picking up some golden-brown tinges and everything is piping hot. Scatter with the coriander to serve, alongside the salad and crusty bread.

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