Leeks & Cannellini beans with a mustard dressing
This is a great simple side dish for a roast. I served it up today with roast chicken, and it was wolfed down by everyone. It may sound like a lot of mustard, but it doesn't end up overpowering anything. This can be easily adapted with any fresh herbs depending on what it's being served with.
Definitely one to repeat.
CLICK HERE FOR RECIPE:
2 Large leeks (washed, trimmed and very finely chopped)
1 can of good quality Cannellini beans (any good white bean will do)
1tbs Dijon mustard
1tbs Grain mustard
5tbs olive oil
1 small handful of parsley (very finely chopped)
1/2 lemon (for juice)
SERVES 4
Definitely one to repeat.
CLICK HERE FOR RECIPE:
2 Large leeks (washed, trimmed and very finely chopped)
1 can of good quality Cannellini beans (any good white bean will do)
1tbs Dijon mustard
1tbs Grain mustard
5tbs olive oil
1 small handful of parsley (very finely chopped)
1/2 lemon (for juice)
SERVES 4
For the dressing:
1. Mix the mustard with 3tbs of the oil, season with a good pinch of salt & pepper, and whisk, or shake in a jam jar.
For the dish:
1. Lightly fry the leeks in 2tbs oil, until starting to soften. Put a lid on and sweat for 10mins.
2.Remove from the heat, and stir in the parsley, beans & dressing. Put back on a gentle heat to warm through.
3. Squeeze over the lemon juice & check seasoning.
Eat.
If there are any leftovers, this is good reheated the next day, or blended with some good stock for an instant soup.
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