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Runner beans, goat’s cheese & walnuts on sourdough
Runner beans, goat’s cheese & walnuts on sourdough
Serves Serves 2 as a light lunch
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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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
Tap For Method
Jamie Magazine
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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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