Roasted radish & runner bean traybake

Name: Roasted radish & runner bean traybake
Total time: 50 min
Yield: 2

With courgette, fresh herbs & Cheddar cheese

“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

Vegetarian, Jamie Magazine

Nutrition per serving

Of an adult's reference intake

By Clare Knivett

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Ingredients

Tap For Method

By Clare Knivett

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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 pepper and 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.