Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
30g blanched hazelnuts
160g fine green beans
150g blackberries & raspberries
2 teaspoons Dijon mustard
100g sourdough French baguette
60g goat’s cheese
1 red onion (160g)
1 round lettuce
½ a bunch of tarragon (10g)
Method
- Turn the grill on to medium. Put a large non-stick pan on a medium-high heat and toast the hazelnuts as it heats up, tossing until golden. Remove to a pestle and mortar and roughly smash. Trim and char the green beans, tossing regularly.
- Meanwhile, to make the dressing, use a fork to mush up half the berries in a large bowl. Mix with the mustard, 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil, then season to perfection.
- Slice the bread into 4 pieces at an angle and place on a roasting tray. Slice the goat’s cheese into 8 rounds, divide between the bread, then add ½ a teaspoon of dressing to each. Spritz with olive oil and grill for 5 minutes, or until golden.
- Once the green beans have started to soften, tip them straight into the bowl of dressing. Peel and very finely slice the onion and add to the hot pan with a pinch of salt, a spritz of oil and a good splash of water. Cook for 3 minutes, stirring regularly, then add 1 tablespoon of vinegar and let the onions soften.
- Trim the base of the lettuce, click the leaves apart, then wash and spin dry. Pick the tarragon leaves. Add it all to the bowl of dressing with the softened onions and gently toss together. Scatter over the smashed hazelnuts and the remaining berries. Sit the toasts proudly on top, divvy up and enjoy!
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