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

Recipe From

Jamie Magazine

By Clare Knivett
Tap For Method

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 and chives
Tap For Method
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 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.
  4. 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.

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