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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!