Ingredients
- 125 ml extra virgin olive oil.
- 2 oranges, juiced.
- 5 tablespoons lemon thyme leaves.
- 300 g sourdough bread, diced.
- 1 cup cooked butterbeans, rinsed and drained.
- 3 mandarins, peeled and segmented.
- 150 g dutch carrots, scrubbed and tops removed.
- 300 g baby beetroots, scrubbed and tops removed.
- 4 radishes, scrubbed and tops removed.
- Olive oil for roasting.
- 2 large handfuls seasonal leafy greens.
Directions
- 1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. Use a blender to process the olive oil, orange juice and lemon thyme into a smooth dressing. Reserve half and set aside, and pour the remainder into a large bowl. Add the bread and butterbeans, and stir with a spoon to coat. Set aside.
3. Spread out the mandarins, carrots, beetroot and radishes on a large baking tray and drizzle with olive oil. On a second large baking tray, spread out the bread and butterbeans, including any dressing from the bowl. Place both trays in the oven, with the vegetables on the higher shelf, and roast for 15–20 minutes until the vegetables are soft.
4. Transfer the vegetables, bread and butterbeans to a large serving dish or tray, add the leafy greens and toss through the remaining dressing.
Note
For little ones: Although the leafy greens will be a challenge for any toothless little ones, the remaining vegetables, fruit and bread should be easy enough for beginners to have a go. Try mashing some of the soft butterbeans onto the bread to make them easier to handle, and ensure that the root vegetables are soft.
This recipe will be a crowd pleaser for adults and little ones alike! It truly is like eating the rainbow.
Ingredients
- 125 ml extra virgin olive oil.
- 2 oranges, juiced.
- 5 tablespoons lemon thyme leaves.
- 300 g sourdough bread, diced.
- 1 cup cooked butterbeans, rinsed and drained.
- 3 mandarins, peeled and segmented.
- 150 g dutch carrots, scrubbed and tops removed.
- 300 g baby beetroots, scrubbed and tops removed.
- 4 radishes, scrubbed and tops removed.
- Olive oil for roasting.
- 2 large handfuls seasonal leafy greens.
Directions
- 1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. Use a blender to process the olive oil, orange juice and lemon thyme into a smooth dressing. Reserve half and set aside, and pour the remainder into a large bowl. Add the bread and butterbeans, and stir with a spoon to coat. Set aside.
3. Spread out the mandarins, carrots, beetroot and radishes on a large baking tray and drizzle with olive oil. On a second large baking tray, spread out the bread and butterbeans, including any dressing from the bowl. Place both trays in the oven, with the vegetables on the higher shelf, and roast for 15–20 minutes until the vegetables are soft.
4. Transfer the vegetables, bread and butterbeans to a large serving dish or tray, add the leafy greens and toss through the remaining dressing.
Note
For little ones: Although the leafy greens will be a challenge for any toothless little ones, the remaining vegetables, fruit and bread should be easy enough for beginners to have a go. Try mashing some of the soft butterbeans onto the bread to make them easier to handle, and ensure that the root vegetables are soft.