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Runner beans, goat’s cheese & walnuts on sourdough
Vegetarian
v
Runner beans, goat’s cheese & walnuts on sourdough
Vegetarian
v
Serves
Serves 2 as a light lunch
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Bread
Alfresco
Light meals
One-pan recipes
Quick fixes
Nutrition per serving
Calories
408
20%
Fat
20.8g
30%
Saturates
6.5g
33%
Sugars
4.8g
5%
Salt
1.2g
20%
Protein
13.1g
26%
Carbs
42.4g
16%
Fibre
2.9g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Laura Fyfe
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Ingredients
150 g runner beans
2 spring onions
1 tablespoon walnuts
olive oil
4 slices sourdough bread
50 g goat's cheese
extra virgin olive oil
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Recipe From
Jamie Magazine
By Laura Fyfe
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Method
Trim and finely slice the beans and spring onions. Lightly toast the walnuts in a dry frying pan, then remove and finely chop.
Heat 1 tablespoon of olive oil to the pan, then add the runner beans and spring onions and fry for 4 minutes, or until tender.
Next, toast the sourdough.
Season the beans and spring onions, then pile onto the toast.
Crumble the goat's cheese, then scatter over the top along with the walnuts, then finish with a drizzle of extra virgin olive oil.
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