Jamie Oliver

Roasted radish & runner bean traybake

With courgette, fresh herbs & Cheddar cheese

Roasted radish & runner bean traybake

Serves 2
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    555
    28%
  • Fat
    36.8g
    53%
  • Saturates
    7.7g
    39%
  • Protein
    15.3g
    31%
  • Carbs
    33.6g
    13%
  • Sugars
    12.9g
    14%
  • Salt
    1.87g
    31%
  • Fibre
    2.5g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Clare Knivett
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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 oi
  • 1 teaspoon runny honey
  • 1 tablespoon red wine vinegar
  • a few sprigs of fresh dill, flat-leaf parsley, chives
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Clare Knivett

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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 pepper and 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.

Tip

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

Of an adult's reference intake