Runner beans, goat’s cheese & walnuts on sourdough

Name: Runner beans, goat’s cheese & walnuts on sourdough
Cook time: 15 min
Total time: 15 min
Yield: Serves 2 as a light lunch
Ingredients: 150g runner beans; 2 spring onions; 1 tablespoon walnuts; olive oil; 4 slices sourdough bread; 50g goat’s cheese; extra virgin olive oil

Vegetarian

15 mins

Super easy

serves Serves 2 as a light lunch

nutrition per serving

408

Calories

20%

20.8g

Fat

30%

6.5g

Saturates

33%

4.8g

Sugars

1.2g

Salt

20%

13.1g

Protein

26%

42.4g

Carbs

16%

2.9g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Laura Fyfe

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.