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.