Ingredients Jump to Instructions ↓

  1. 250g (8oz) French beans, tailed, kept whole

  2. 1tbsp pine nuts

  3. 12 baby tomatoes, halved

  4. A few sprigs of fresh oregano

  5. Salt and freshly ground black pepper

  6. 2tbsp olive oil

  7. 100g pack Somerset goat's cheese, sliced into 3 rings

Instructions Jump to Ingredients ↑

  1. Cook the beans in boiling salted water for 2 mins. Drain them well and cool under cold running water. Drain again and pat dry in a tea-towel.

  2. Spread the pine nuts out on a baking sheet and grill them until browned ; it doesn't take long, so be careful. Tip them on to a small plate.

  3. Spread the beans out in a grill pan or on the baking sheet. Add the tomato halves at one end. Strew oregano sprigs over, then season and drizzle oil over the beans and tomatoes.

  4. Grill until the tomatoes are hot and starting to crinkle and the beans are hot but not browning. Keep them warm.

  5. Put the goat's cheese slices on to a flat baking sheet and put under the grill until they start to brown and melt.

  6. Divide the beans and tomatoes between three warm plates. Place the melting cheese on top and sprinkle the pine nuts over. Sprinkle more black pepper on top.


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