Quick-fried runner beans with cheddar & hazelnuts
By Tom Kerridge
Looking to spruce up your side with minimum fuss? These crunchy runner beans tossed with cheese and nuts fit the bill
- Prep:5 mins
Cook:3 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 382
- fat 33g
- saturates 7g
- carbs 7g
- sugars 7g
- fibre 5g
- protein 12g
- salt 0.5g
Ingredients
- 1 tbsp vegetable oil
- 2 banana shallots, finely sliced lengthways
- 200g runner beans, finely sliced
- 1 garlic clove, crushed
- 1 tbsp hazelnut oil
- 40g hazelnuts, toasted and chopped
- zest of ½ lemon
- 50g cheddar, crumbled
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.
