2. Whisk together 1 tsp tarragon, 2 tsp mustard, 1 tbsp vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
3. Heat a frypan with 1 tbsp oil over high heat. Cook patties for 2-3 minutes, or until golden and warmed through (see notes). Slice into 2cm batons. Set aside.
4. Scatter baby spinach over roasted vegetables on the tray. Arrange sliced patties on top of vegetables. Spoon over dressing to taste.
Carrot leaves can be rinsed and scattered over the top of the finished dish.
Patties can be cooked in the oven for 10 minutes on a separate oven tray.
Baby carrots 1 bunch
Purple carrots 3
Cannellini beans 2x 400g
pumpkin & chickpea patties 2x2 pack
Baby spinach 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, dijon mustard, dried tarragon.