METHOD:

Preheat the oven to 200 degrees C and place an oven tray onto the work surface ready to be filled.

Cut the potatoes into halves, thirds or quarters depending on their size. You want them to be as equal as possible. Drizzle them with a little bit of oil, season with salt and black pepper and toss to coat. Spread evenly across the tray and roast for 10 minutes while you prepare the remaining ingredients.

Cut the cauliflower into evenly sized florets, no need to make them too small but cut the largest florets apart so that they match the smaller ones. Peel and slice the red onion into chunky half moons. Clean and take the grapes off the vine. Place cut up vegetables and fruit in a mixing bowl, drizzle with oil, season with salt and black pepper and toss to coat.

Once the ten minutes are up for the potatoes add the prepared vegetables and grapes to the tray, spread them out evenly and return the tray to the oven for another 20-25 minutes. It is done when the cauliflower and potatoes are lightly golden and the grapes are wrinkly and juicy.

While the tray roasts in the oven prepare the bean dip for dolloping over it when it’s ready. To make it simply combine all the ingredients in a food processor, I used the small processor attachment for my stick blender, and blend until smooth. Stop to scrape down the sides if needed and if you find the dip is looking a little dry add a small splash of water and process again and repeat this until you find the consistency you like.

When the tray bake is finished remove it from the oven and dollop the bean dip onto the vegetables a little here and there. Garnish with fresh thyme and crack some black pepper over the top if you wish.