Jamie Oliver
Recipes
Discover
Family
Healthy recipes
Healthy soups
Healthy snacks
Healthy lunches
Quick & healthy
Healthy chicken recipes
Healthy fish recipes
Main Ingredient
Chicken
Pasta
Vegetables
Fish
Beef
Eggs
View more…
Special Diets
Vegan
Vegetarian ideas
Gluten-free
Dairy-free
Meals & Courses
Budget recipes
One-pan recipes
Breakfast
Meals for one
Desserts
Quick fixes
View more…
Baking recipes
Cookies
Afternoon tea treats
Breads & doughs
Cakes
Christmas baking recipes
View more…
Family recipes
Cooking with kids
School night suppers
Batch cooking
Quick & easy
Money saving recipes
View more…
Special occasions
Sunday lunch
Dinner party dishes
Romantic recipes
Drinks & cocktail recipes
Christmas recipes
View more…
Books & TV
Jamie Oliver: Together
Jamie’s Keep Cooking Family Favourites
7 ways
Veg
5 Ingredients – Quick & Easy Food
View more…
Nutrition
Healthy eating tips
Special diets guidance
All about sugar
Learn about portion size
What are starchy carbohydrates?
View more
Features
Cheap eats
Healthy meals
Baking inspiration
Family Cooking
Quick Fixes
View more
How to’s
How to perfectly poach an egg
How to cook pasta in 6 easy steps
How to make an espresso martini
How to cook the perfect steak
How to make meals veggie or vegan
View more
More Jamie Oliver
The Great Cookbook Challenge
The Jamie Oliver Cookery School
Ministry of Food
Campaigns
Vegepedia
Community Cooking Recipes
Runner beans, goat’s cheese & walnuts on sourdough
Vegetarian
v
Runner beans, goat’s cheese & walnuts on sourdough
Vegetarian
v
Serves
Serves
Serves 2 as a light lunch
Time
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Bread
Alfresco
Light meals
One-pan recipes
Quick fixes
Nutrition per serving
Plus
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
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
Recipe From
Jamie Magazine
By Laura Fyfe
Share this Recipe
Facebook
Facebook
Twitter
Twitter
Email
Pinterest
Pinterest
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.
Please enable targetting cookies to show this banner
Related features
7 sensational sandwich recipes
7 twists on avocado on toast
Bread baking for beginners
Recipe From
Jamie Magazine
By Laura Fyfe
Related video
Pancetta, fig & cheese crostini: French Guy Cooking