Check out this quick and easy veggie dish with crunchy green beans, fried olives and creamy goat’s cheese, ready in just 15 minutes. This flavoursome recipe comes from East London restaurant, Little Duck The Picklery.
- Green beans 180g, trimmed
- Extra-virgin olive oil 5 tbsp
- Garlic 2 cloves, thinly sliced
- Gaeta or Kalamata black olives 60g, pitted
- Soft goat’s cheese 80g
- Basil a handful
- Lemon ½, juiced
Blanch the green beans in a large pan of boiling salted water for 2 minutes or until just tender, then plunge straight into a bowl of iced water. Leave to cool for 5 minutes, then drain well.
Gently heat the olive oil and garlic in a frying pan over a medium heat and, when
it’s sizzling and just starts to colour, add the olives and green beans for a few minutes to warm through.
Remove the pan from the heat and break in the goat’s cheese, tear the basil, squeeze over the lemon juice and season. Divide between two plates to serve.