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Runner beans & charred leeks with vinaigrette 2016

Runner beans & charred leeks with vinaigrette

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

An easy veggie side dish with plenty of crunch, coated in a mustard, chilli and anchovy dressing to give an umami hit

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal143
fat11g
saturates2g
carbs5g
sugars4g
fibre4g
protein4g
salt0.7g
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Ingredients

Method

  • STEP 1

    Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.

  • STEP 2

    Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.

  • STEP 3

    Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.

  • STEP 4

    To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.

  • STEP 5

    Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.

Goes well with

Recipe from Good Food magazine, September 2016

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Rating: 5 out of 5.1 rating

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