Pesto Tempeh Traybake with Sweet Potato and Courgette — Better Nature

Ingredients

• 1 pack (200g) Better Nature Organic Tempeh , cut into batons or torn into chunks
• 2 medium carrots, roughly chopped
• 1 cup (125g) chestnut mushrooms, roughly chopped
• 6 spring onions, roughly chopped
• 1 large sweet potato, sliced into rounds
• 1 medium courgette, sliced
• 5 garlic cloves, peeled
• 2 tsp olive oil
• 1 tsp dried rosemary
• ½ lemon, juiced
• 4 tbsp pesto mixed with 2 tbsp olive oil