Runner beans, goat’s cheese & walnuts on sourdough

Name: Runner beans, goat’s cheese & walnuts on sourdough
Total time: 15 min
Yield: Serves 2 as a light lunch
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

Vegetarianv

Serves Serves 2 as a light lunch

Cooks In15 minutes

DifficultySuper 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

Jamie Magazine

By Laura Fyfe

Tap For Method

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

Tap For Method

Jamie Magazine

By Laura Fyfe

Tap For Ingredients

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.