Riverford Wicked Leeks
Runner beans, cherry tomatoes and olives recipe image

Print Runner beans, cherry tomatoes and olives

This healthy vegan dish is a delicious accompaniment to almost any main, going especially well with grilled halloumi, chicken or lamb chops. It's very easy to whip up and has a good balance of crunch, saltiness and freshness. Basil leaves blacken quickenly when cut, so only shred them just before serving. You could also sprinkle over a little Parmesan or Pecorino.


  • Oil for frying, eg. light olive or sunflower
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • 500g runner beans, trimmed & finely sliced
  • 1 tbsp red wine vinegar
  • 1 punnet cherry tomatoes, halved
  • 100g pitted kalamata olives, roughly chopped
  • Small handful fresh basil leaves, shredded


  1. Heat 2 tablespoons of oil in a pan.
  2. Fry the onion very gently for 10 minutes, stirring now and then to stop it catching, until soft and translucent.
  3. Add the garlic and cook for 2 minutes.
  4. Meanwhile, boil the beans in salted water for 4 minutes.
  5. Drain, refresh in a bowl of cold water, then drain again.
  6. Add the cherry tomatoes, olives and drained beans to the pan.
  7. Season.
  8. Cook for 2 minutes or so, stirring now and then, just until the tomatoes start to wilt.
  9. Add the vinegar, a good glug of olive oil (3-4 tablespoons), the shredded basil and toss together, checking the seasoning before serving.
want to cook with fresh ingredients? try one of our award winning veg boxes