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Jamie's charred summer veg recipe

9 ratings

In partnership with Jamie Oliver

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

Ingredients

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
1895kj
454kcal 23%
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

Method

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.
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.
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.
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.

See more Jamie Oliver recipes