Crispy Mustard Pear Cabbage Potato Trays with walnut chive yogurt

Crispy mustard pear cabbage potato trays with walnut chive yogurt 🌿✨ This is a cozy tray dinner with a fresh little twist: crisp-edged mustard potatoes, caramelized cabbage wedges, sweet roasted pear and a cold walnut chive yogurt that makes the whole plate feel bright instead of heavy. The pear gives sweetness, the cabbage gets deep and savory, and the yogurt brings crunch, herbs and tang. 🍐 Yield: 4 servings Time: about 50 minutes Ingredients For the tray: - 750 g baby potatoes, halved - 1 small green cabbage, cut into 8 wedges through the core - 2 firm pears, cored and sliced into thick wedges - 3 tbsp olive oil - 2 tbsp wholegrain mustard - 1 tbsp Dijon mustard - 1 tbsp honey or maple syrup - Zest of 1 lemon - 1 tbsp lemon juice - 1 tsp fine salt, divided - Black pepper - 1/2 tsp chilli flakes, optional For the walnut chive yogurt: - 1 cup thick Greek yogurt - 1/2 cup walnuts, toasted and roughly chopped - 3 tbsp chopped chives - 1 small garlic clove, finely grated - 1 tbsp lemon juice - 1 tsp olive oil - Pinch of salt - Black pepper To finish: - Extra chives - Extra toasted walnuts - Lemon wedges - Small drizzle of olive oil Method 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. If the tray is crowded, use two trays so the vegetables roast instead of steaming. 2. Toss the halved potatoes with 2 tbsp olive oil, wholegrain mustard, Dijon mustard, 1/2 tsp salt and black pepper. Spread cut-side down where possible. Roast for 22-25 minutes, until the cut sides are golden and the centers are almost tender. 🥔 3. While the potatoes start, whisk the remaining 1 tbsp olive oil with honey or maple, lemon zest, lemon juice, 1/2 tsp salt and a little pepper. Brush or toss this over the cabbage wedges and pear slices. 4. Add the cabbage and pear to the tray. Keep the cabbage wedges in one layer and tuck the pear between the potatoes so the edges catch heat. Roast for another 18-22 minutes, turning the tray once, until the cabbage has browned edges and the pear is soft but still holding shape. 5. Make the yogurt while the tray finishes. Stir Greek yogurt with toasted walnuts, chives, garlic, lemon juice, olive oil, salt and black pepper. It should be thick, tangy and spoonable. Add a splash of cold water only if it is too stiff. 🥣 6. Let the tray rest for 3 minutes, then spoon over the walnut chive yogurt in cool pockets rather than mixing it through. Finish with extra chives, walnuts, lemon and a small drizzle of olive oil. Serving and storage Serve hot from the tray with the yogurt cold. It works as a vegetarian main with a leafy salad, or as a side for roast chicken, fish or halloumi. Leftovers keep for 2 days; store the yogurt separately and reheat the tray in a hot oven or air fryer so the potato edges crisp again. Add fresh yogurt after reheating. ✨ Save this when you want something simple, crisp, tangy and a little unexpected from one tray. 🍽️