Cheese steak traybake

This easy veggie traybake with Alfresco cheese steaks, roasted veg and chickpeas makes a nutritious family dinner. Full of colour, it packs in four of your 5-a-day.

750g baby new potatoes, halved

2 medium red onions, quartered and broken up into large pieces

4 tbsp olive oil

400g can chickpeas, drained

1 large red pepper, sliced into strips

½ broccoli or cauliflower (about 400g), cut into small florets

250g mixed colour cherry tomatoes

4 garlic cloves, peeled

Pack of Alfresco Cheese Steaks, thinly sliced

Small bunch basil, leaves torn


Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.

Add the chickpeas, pepper, broccoli or cauliflower, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely.

Toss together briefly and put the cheese steak slices on top. Put it under the grill until the cheese steak slices are browning (keep an eye on it).

Scatter over the basil leaves to serve.