Atmos

Serves 4-5

Ingredients:

For the vegetables:

• 1 butternut squash
• 1 cauliflower
• 4 shallots
• 3 peppers (different colours if possible!)
• ~1kg of roasting potatoes
• Olive oil
• Salt and pepper
• 1 tbsp Ras el Hanout
• 1tbsp Smoked paprika

For the Chimichurri(ish):

• 4 large chillies (not a particularly spicy variety)
• 1 small onion
• 3 cloves of garlic
• 1 lime
• a bunch of fresh coriander

Method:

1. Peel and chop the potatoes into whatever you think a sensible size is (you can use the picture for inspiration). Then, boil for around 10 minutes, before draining, adding salt and pepper, and shaking in the pot with the lid on so the exterior breaks slightly.
2. Preheat oven to 200° C (fan) and place a roasting tin with olive oil into the oven to preheat the oil.
3. Peel, de-seed, and chop the squash into finger sized pieces; peel and cut the shallots into eighths; de-seed and cut the peppers into finger sized strips; cut the cauliflower into medium sized florets.
4. Add veg to a separate large roasting tray/tin followed by the spices, salt and pepper, and a decent amount of olive oil, then mix together.
5. Place the tray of veg into the oven and the potatoes into the preheated tray with the oil, giving them a stir/shake to ensure the oil coats them.
6. Cook for around 20 minutes or until the veg is soft and the potatoes are browning and crispy on the outside, making sure to stir/shake both occasionally throughout..
7. (This step depends on whether you have a blender/food processor, but if you don't have one then just chop everything as finely as you can be bothered to!). In the meantime, de-seed the chilies, chop into pieces and place in the food processor together with the  onion (peeled and chopped a bit), garlic (peeled), and coriander. Then squeeze the lime juice into the mix, and blend.
8. Serve as shown in the picture, with the Chimichurri as a dressing for the roasted vegetables.

Enjoy!