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Roasted Endive And Cannellini Bean Tray Bake

Yields4 ServingsTotal Time35 mins

A simple tray bake of halved endives with cannellini beans, tossed with leafy greens, nuts and citrus.
One tray required.

recipe image

 6 small endives (about 300 grams total), tough ends cut off, halved (lengthways so you have 12 matching, long endive halves)
 1 cup cooked and drained cannellini beans
 1 red onion, roughly chopped
 ⅓ cup roughly chopped walnuts
 ¼ cup roughly chopped almonds
 3 Tbsp olive oil
 Salt and pepper
 6 cups arugula
 2 cups shredded lettuce (any variety you have)
Dressing
 Juice of 1 lemon
 2 Tbsp olive oil
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

2

Spread the endive halves, beans, onions, walnuts and almonds onto the tray, drizzle with olive oil and sprinkle with salt and pepper

3

Roast the veggies in your preheated oven for about 25 minutes or until the endive halves are tender and beginning to turn golden, leave to cool until warm

4

Toss the arugula and lettuce through the warm, roasted veggies (just toss them in the tray)

5

Drizzle the lemon juice and olive oil over the salad before serving straight from the tray

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories360
% Daily Value *
Total Fat 28.4g37%
Total Carbohydrate 21.6g8%
Protein 9.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.