Name: Leek and green beans with black olive dressing
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 500g leeks (white part only); 300g green beans; Black Olive dressing:; 50g black olives (pitted); 1 small clove of garlic; 1 teaspoon chopped capers (in brine); 1 small red chilli (optional); 60 ml of olive oil; 1 Tbsp chopped parsley or basil leaves

Leek and green beans with black olive dressing

19 Aug 2020

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Tapenade is a French black olive paste, which normally has anchovies too. This grilled leek and green beans with black olive dressing is a vegan version ( i.e it has no anchovies) so it’s’ suitable for most diets. This dish is ideal for summer parties, barbecues, picnics and so on - as the dressing and blanching can be prepared in advance, then charring the veggies only takes a couple of minutes. It can be served cold too!

Ingredients

500g leeks (white part only)
300g green beans
Black Olive dressing:
50g black olives (pitted)
1 small clove of garlic
1 teaspoon chopped capers (in brine)
1 small red chilli (optional)
60 ml of olive oil
1 Tbsp chopped parsley or basil leaves

Instructions

First make the dressing. Put the ingredients (except the oil) into a small blender and whiz for a few seconds. Gradually add the oil and keep blitzing, on low setting, until you get a textured mixture. Taste it and season with salt and pepper to your liking.
Blanch the green beans in slightly salted, boiling water for 3-4 minutes, then drain. Alternatively, steam them over boiling water.
Cut the leeks into 6-8 cm pieces, then cook in lightly salted water for about 5 minutes and drain. Cut them in half (lengthwise), rub with a little oil, then grill, griddle or BBQ until lightly charred.
Put the vegetables in a serving bowl and mix with the dressing. Serve lukewarm.

https://cooktogether.com/recipe-items/leek-and-green-beans-with-black-olive-dressing/

Bagel with grilled tofu, courgette and beetroot

Servings : 4
Cook Time : 00:00 Min

Spiced chickpeas and carrot salad

Servings : 4
Cook Time : 00:45 Min

Double baked sweet potatoes with rice and lentils

Servings : 4
Cook Time : 00:30 Min

Spinach pasta with butternut squash sauce

Servings : 2
Cook Time : 00:20 Min

Warm lentil and courgette salad with crispy tofu

Servings : 4
Cook Time : 00:30 Min

Sauerkraut soup

Recent Recipes

Bagel with grilled tofu, courgette and beetroot
For a weekend breakfast or brunch this bagel with grilled...
Recipe by Dinna |
Spiced chickpeas and carrot salad
This spiced chickpeas and carrot salad is ready in just...
Recipe by Wholeness |
Double baked sweet potatoes with rice and lentils
This double baked sweet potatoes with rice and lentils is...
Recipe by Wholeness |
Spinach pasta with butternut squash sauce
This spinach pasta with butternut squash sauce is healthy, vegan...
Recipe by Dinna |