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Runner beans, goat’s cheese & walnuts on sourdough
snacks and sides | serves 2 as a light lunch
1. Heat the oil in a frying pan. Add the runner beans and spring onions and fry for 4 minutes, until tender. Season, then pile onto the toast. Scatter over the goat’s cheese and walnuts, and finish with drizzle of extra-virgin olive oil.
Recipe Laura Fyfe
Photo David Munns
from Issue 31
ingredients
• 1 tbsp olive oil• 150g runner beans, finely sliced
• 2 spring onions, sliced
• 4 slices sourdough bread, toasted
• 50g goat’s cheese
• 1 tbsp walnuts, lightly toasted and chopped
• extra-virgin olive oil