Roasted radish & runner bean traybake

With courgette, fresh herbs & Cheddar cheese

Roasted radish & runner bean traybake

Roasted radish & runner bean traybake

Serves Serves 2
Time Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
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 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
Recipe From

Jamie Magazine

By Clare Knivett
Tap For Ingredients

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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Jamie Magazine
Recipe From

Jamie Magazine

By Clare Knivett