Serves
6 People
Cooking Time
40 minutes
Season
Dietary
A traybake recipe from Honey & Co.
Ingredients:
- 1 swede, scrubbed (unpeeled)
- 3 tbsp olive oil
- ½ tsp sea salt flakes
- 700g jar Bold Bean Co Queen Butter Beans, drained and rinsed in warm water
- 1 red onion, sliced into 1cm rings
- 1 tbsp Ottolenghi Aleppo & Other Chillies or chilli flakes
- 1 red chicory, broken into leaves
- 2 tbsp red wine vinegar
- 200g pack Brie, sliced
- 1 tbsp chopped chives
Method:
1. Preheat the oven to 230ºC, gas mark 8. Quarter the swede, then cut into 1-2cm thick slices. Put into a roasting tin with 2 tbsp oil, the salt and some freshly ground black pepper; toss to coat. Roast for 15-20 minutes.
2. Mix in the beans and onion rings, then return to the oven for 10 minutes more. Add the chilli, chicory and vinegar; mix and roast for a further 5 minutes. Dot over the Brie; roast for a final 5 minutes. Drizzle with the remaining 1 tbsp oil; serve immediately with the chives scattered
TOP TIP: Cleaning muddy veg
If your carrots, artichokes or potatoes are extra grubby, that means they are likely to stay fresh and full of nutrients for longer! However, when it comes to cooking, try soaking them in a bowl of cold water for 20 minutes to loosen any dirt, before scrubbing them with a scourer.
