Roasted radish & runner bean traybake

Name: Roasted radish & runner bean traybake
Total time: 50 min
Yield: 2
Ingredients: 2 courgettes; 150 g runner beans; 70 g ciabatta; 6 radishes with tops; 3 cloves of garlic; 100 ml white wine or organic vegetable stock; olive oil; 25 g 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

With courgette, fresh herbs & Cheddar cheese

Vegetarianv

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

Serves 2

Cooks In50 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Courgette Bread

Nutrition per serving

Calories 555 28%
Fat 36.8g 53%
Saturates 7.7g 39%
Sugars 12.9g 14%
Salt 1.87g 31%
Protein 15.3g 31%
Carbs 33.6g 13%
Fibre 2.5g -

Of an adult's reference intake

Jamie Magazine

By Clare Knivett

Tap For Method

Ingredients

2 courgettes
150 g runner beans
70 g ciabatta
6 radishes , with tops
3 cloves of garlic
100 ml white wine , or organic vegetable stock
olive oil
25 g 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

Tap For Method

Jamie Magazine

By Clare Knivett

Tap For Ingredients

Method

Preheat the oven to 190ºC/375ºF/gas 5.
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.
Pour in the wine or stock, season with sea salt and black pepper, then drizzle over 2 tablespoons of olive oil.
Grate the Cheddar and sprinkle over the bread pieces. Roast in the oven for 35 to 40 minutes, until the courgettes are cooked through.
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.
Remove the tray from the oven and drizzle with the dressing. This is lovely served on a bed of spinach.

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