Spicy Patatas Bravas Traybake with Lemony Mayo

Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your oven-proof dishes and all your ingredients ready, then wash your fruit and veg

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 6

Chop the sweet potatoes (skins on) into bite-sized pieces

Cut the yellow pepper[s] in half, deseed (scrape the seeds and pith out with a teaspoon) and cut into medium-sized chunks

Peel and cut the red onion[s] into wedges

Drain and rinse the chickpeas

Add the drained chickpeas to a large baking tray (or two!) with the chopped sweet potato, chopped pepper, onion wedges, the smoked paprika, half [all] the cayenne pepper (can't handle the heat? Go easy!), a drizzle of olive oil and a generous pinch of salt

Tip: Cooking for 2? Save the remaining cayenne pepper for another recipe!

Give everything a good mix up and put the tray in the oven for an initial 12-15 min or until the sweet potato has begun to soften

Use this time to clear up, set the table, have a cup of tea or simply chill!

After the initial 12-15 min, remove the tray[s] from the oven and top with the cherry tomatoes

Return the tray[s] to the oven and cook for a final 10-12 min or until the tomatoes have softened and are starting to brown – this is your spicy patatas bravas traybake

When everything's nearly ready, cut the lemon[s] into wedges

Combine the mayo with the juice of 1 [2] lemon wedge[s] and a pinch of salt and give everything a good mix up – this is your lemony mayo

Wash the rocket, then pat dry with kitchen paper