Winter veg panzanella, basically the traybake of dreams! -1⁄2 medium head cauliflower, cut into bite-size pieces -1⁄2 medium head broccoli, cut into bite-size pieces -1 x 400g tin cannellini beans, drained and rinsed -2 medium carrots, peeled and cut into bite-size pieces -2 medium parsnips, peeled and cut into bite-size pieces -2 large handfuls of kale, destalked and roughly chopped/ torn into bite-size pieces -1 tablespoon garlic powder -1 teaspoon ground turmeric -1 tablespoon curry powder For the creamy tahini & cashew dressing: -100g cashews -250ml boiling water -50g tahini -1 tablespoon maple syrup -1 tablespoon red wine vinegar -1⁄2 teaspoon ground turmeric -1⁄2 teaspoon medium curry powder -Pinch sea salt For the croutons : -1 slice of good quality sourdough bread -1 clove garlic, peeled Method: 1.Preheat the oven to 180°C / 160°C fan / 350°F. 2. Place the cashews into a bowl and cover with the boiling water. Set aside to soak while you make the rest. 3. Place the cauliflower, cannellini beans, broccoli and kale onto a baking tray, drizzle with olive oil and sprinkle over the turmeric, curry powder and some salt and pepper. Toss to coat evenly. 4. Make sure the veg is in a single layer of the tray, then cover with foil and place into the oven for 20 minutes. At this point remove, take off the foil and cook for a further 10 minutes. 5. While the vegetables are cooking make the dressing. Drain the cashews, reserving the soaking liquid. Place them into a high-speed blender or Nutri-bullet with all of the other ingredients. Blend until smooth, creamy, and pourable, adding some soaking liquid if necessary to achieve this. Adjust seasoning to taste. 6. Place the bread into a toaster. Once it pops rub it with garlic and drizzle lightly with olive oil. Chop into bite-size pieces. Then toss everything together 🌱