Vegan paprika and lime butterbean traybake

Serves 2

• 1 Sweet Pointed Red Pepper
• 1.5 Limes
• 1 tin Butterbeans
• 4 Small Corn on the Cob
• 1tbsp Rapeseed Oil
• 1tbsp Hot Paprika
• 1tsp Black Pepper
• 1tsp Sea Salt
• 40g Pine Nuts
• 2tbsp Hummus

• Pre-heat the oven to 200°c
• Slice remove the stalk and seeds from the pepper and chop into 1cm  slices
• Rinse and drain the chickpeas and add to a large mixing bowl.
• To the bowl add the chopped pepper, corn cobs, juice of 1 lime, oil, paprika, salt and pepper. Use your hands to mix until all the veggies are coated.
• Pour the mix out on to a baking tray, scatter with pine nuts and roast for  20-10mins or until the corn is cooked and the beans are starting to split open.
• Serve in two bowls with the spinach, hummus and a wedge of lime.