Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.