I’m away this weekend in Croatia! My mate is getting married, so this week’s recipe is from ageeess ago. Briam is an amazingly flavourful vegan bake which is super adaptable. The recipe is simple: finely slice a load of veg, toss through tomatoey, garlicky oil, and roast. It’s addictive, and perfect with a hunk of bread or some feta (if you don’t fancy going completely vegan). Takes 60 minutes, makes 4 work lunches
500g carrots, finely sliced
500g baby potatoes, finely sliced
5 sticks of celery, finely sliced
2 cloves of garlic
2 big tablespoons of oregano
2 big beef tomatoes (or a pack of cherry tomatoes)
A big handful of parsley
Salt and pepper
100ml good quality olive oil
1) Pre heat the oven to 200C. Put the tomatoes, garlic, oregano, parsley, olive oil and a generous amount of salt and pepper. Blitz up until smooth.
2) Lay the potatoes, celery and carrots in a deep tray. Pour over the tomato mixture and stir through until everything is well coated.
3) Bake in the oven for 45 minutes until crispy on top and well cooked.