Jamie Magazine
By Laura Fyfe
15 mins
Super easy
serves Serves 2 as a light lunch
Recipe From
Ingredients
150g runner beans
2 spring onions
1 tablespoon walnuts
olive oil
4 slices sourdough bread
50g goat’s cheese
extra virgin olive oil
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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