Name: Roasted radish & runner bean traybake
Total time: 50 min
Yield: 1
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

Roasted radish & runner bean traybake

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Total Time:
50 minutes

One-pan roasted veggies with cheesy croutons and zesty herb dressing, ideal for summer.

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

Instructions:

Preheat the oven to 190ºC/375ºF/gas 5. Trim the courgettes and runner beans, then slice them into 2cm pieces. Tear the ciabatta into 2cm chunks and place them on a roasting tray with the radishes and garlic. Pour in wine or stock, season with sea salt and black pepper, drizzle with 2 tablespoons of olive oil, and sprinkle grated Cheddar on top. Roast for 35 to 40 minutes until the courgettes are cooked. Combine extra virgin olive oil, honey, vinegar, and chopped herbs. Drizzle over the roasted vegetables and serve on a bed of spinach.

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