Roasted Sweet Potato and Broccoli with Sautéed Mushrooms and Hummus

Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a large baking tray with non-stick baking parchment.

Cut up the sweet potatoes into thick chunks.

Place them onto the baking tray and drizzle with a tiny bit of olive oil. Massage the oil into the potatoes.

Season the potatoes with salt and pepper then bake in the oven for 30 minutes.

Halfway through cooking the sweet potatoes, add a few broccoli florets to the baking tray and cook for another 15 minutes.

Meanwhile, slice up the chestnut mushrooms then place the mushrooms and minced or finely grated garlic into a hot frying pan using a little bit of water to cook for 10 minutes on a medium heat until they’re soft.

Once everything is cooked, arrange in your bowl with some hummus and sprinkle with dried chilli flakes.