Prep: 5 mins Cook: 3 mins
Looking to spruce up your side with minimum fuss? These crunchy runner beans tossed with cheese and nuts fit the bill
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal382
- fat33g
- saturates7g
- carbs7g
- sugars7g
- fibre5g
- protein12g
- salt0.5g
Ingredients
- 1 tbsp vegetable oil
- 2 banana shallots, finely sliced lengthways
- 200g runner beans, finely sliced
Runner bean
Run-ner beensRunner beans have been growing in South America for over 2000 years, and are a popular garden…
- 1 garlic clove, crushed
- 1 tbsp hazelnut oil
- 40g hazelnuts, toasted and chopped
- zest of ½ lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g cheddar, crumbled
Cheddar
Ched-ahOnce cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Method
In a hot wok or wide-based frying pan, heat the vegetable oil. Once smoking, add the banana shallots and runner beans, and stir-fry for 2 mins.
Add the hazelnut oil and hazelnuts, and fry for a further 30 secs, then remove from the heat. Add the lemon zest, a good twist of black pepper and the cheddar, and toss together. Serve as a tasty side.
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