Jamie drizzling honey on top of a fig tart

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Roasted radish and runner bean traybake

Roasted radish & runner bean traybake

With courgette, fresh herbs & Cheddar cheese

Roasted radish and runner bean traybake

50 mins
Not Too Tricky

serves 2

About the recipe

This is a great one-pan wonder – roast veg, cheesy croutons and a punchy herby dressing. It's just perfect for summer.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Clare Knivett

Ingredients

2 courgettes

150g runner beans

70g ciabatta

6 radishes, with tops

3 cloves of garlic

100ml white wine or organic vegetable stock

olive oil

25g Cheddar cheese

extra virgin olive oil

1 teaspoon runny honey

1 tablespoon red wine vinegar

a few sprigs of fresh dill, flat-leaf parsley, chives

Method

  1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Trim the courgettes, halve lengthways, then slice, along with the runner beans, into 2cm pieces. Tear the ciabatta into 2cm chunks and add all this to a roasting tray, along with the radishes and unpeeled garlic.
  3. Pour in the wine or stock, season with sea salt and black pepper, then drizzle over 2 tablespoons of olive oil.
  4. Grate the Cheddar and sprinkle over the bread pieces. Roast in the oven for 35 to 40 minutes, until the courgettes are cooked through.
  5. Combine 2 tablespoons of extra virgin olive oil with the honey and vinegar. Pick and finely chop the herbs and stir through; season and set aside.
  6. Remove the tray from the oven and drizzle with the dressing. This is lovely served on a bed of spinach.

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