Bambara Bean & Plantain Traybake

Preheat the oven to 200°C/400ºF, fan or gas mark 7
Place the onion, courgette (zucchini), and peppers into a roasting tin, salt, pepper, drizzle with olive oil and toss together. Place the vegetables in the oven and roast them for 20 minutes.
In a medium saucepan, drizzle with olive oil, add Bambara beans, and seasonings, and lightly fry until the beans are well coated with seasoning. Remove from heat and set aside.
In a non-stick skillet, over medium-high heat, drizzle vegetable oil. When the oil starts to shimmer, add the plantain and fry for 1-2 minutes on the side, then flip and repeat the process until golden brown. Remove the plantains from the pan, drain them on a paper towel and set them aside.
Remove the roasting tin from the oven, then add the Bambara beans, plantains and tomatoes. Return to the oven and cook for a further 5–10 minutes. The vegetables should be slightly charred but not burnt.
In a small to medium bowl, add the mayo, lemon juice, and maple syrup. Mix the ingredients together to make a sauce. Drizzle the dressing over the Bambara beans & plantain traybake. Finely chop some coriander (cilantro) for garnish.
Serve immediately or let cool completely before serving on its own or over rice or flatbreads!