This simple Greek-inspired tray bake is quick, cheap to make and a great throw-together meal or side for a group.
Serves: 6
INGREDIENTS
3 tablespoons extra virgin olive oil
2 tablespoons each lemon zest and dried oregano
3 whole cloves garlic
2 x 400-gram tins butter beans, drained
700 grams small roasting potatoes (or large potatoes cut into chunks)
1 lemon, halved
200ml vegetable stock
sea salt and ground pepper
100 grams feta
fresh oregano or thyme leaves, to serve
METHOD
Preheat the oven to 180°C fan bake.
Place the olive oil, lemon zest, oregano and garlic onto a large oven tray. Add the butter beans and potatoes and toss to coat.
Squeeze the lemon halves over then add the squeezed halves to the tray. Pour over the vegetable stock and place in the oven for 20-30 minutes, or until potatoes are golden and crispy.
Remove from the oven, season with salt and pepper and crumble over the feta. Garnish with fresh herbs and serve warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!