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Jamie's charred summer veg recipe

Jamie's charred summer veg recipe

8 ratings

Approved by Better Baskets

Jamie says: "Whether you’re prepping for barbecues, picnics or just dinner in the garden, this budget-friendly meal ticks all the boxes. Cooking green beans in this way makes them wonderfully smoky and tender. Served on a bed of creamy, garlicky whipped feta with toasted pitta for dunking, this is summer on a plate." See method

  • Serves 4
  • Takes 15 mins
  • 454 calories / serving
  • Healthy
  • Vegetarian


  • 50g feta cheese
  • 150g natural yogurt
  • 1 lemon
  • 50g hazelnuts
  • 1 clove of garlic
  • extra-virgin olive oil
  • 2 x 400g tins of cannellini beans
  • 2 x 220g packs green beans
  • 4 wholemeal pitta breads
Source of protein which supports the maintenance of normal bones

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    4g 21%
  • Sugars

    7g 8%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 43.9g Protein 21.8g Fibre 18.1g


Jamie Oliver 155x255

  1. Blitz the feta and yogurt in a food processor (or whisk in a bowl), then spoon onto a serving plate and grate over the lemon zest.
  2. Toast the hazelnuts in a large, nonstick frying pan on a medium heat until golden, then tip into a pestle and mortar. Peel and slice the garlic and fry in 1 tsp of olive oil for 2 mins. Bash with the nuts, then scrape it all into a bowl with the juice of half the lemon and 1 tbsp of extra-virgin olive oil, and mix into a dressing.
  3. Wipe the frying pan and place on a high heat. Drain the cannellini beans and blister in the pan with the green beans for 5 mins until charred (work in batches, if necessary). Transfer the hot vegetables straight into the dressing and toss well to coat.
  4. Top the feta and yogurt with the hot veg, crumble over the remaining feta and serve with toasted pittas.

Tip: Try blistering the veg in an air-fryer, if you have one.

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