Warm leek and bean salad
5 Nov 2015
Prep Time
1 minute
Cook Time
13 minutes
Total Time
14 minutes
Background
If you want a quick and easy side dish that goes well with fried, grilled or barbecued meat, try some warm leek and bean salad! In this recipe it's mixed with a mustard dressing, so it's particularly nice with pork or steak. It's low carb, gluten & dairy-free, so perfect for several diets.
Ingredients
- 3 Tbsp olive oil
- 2 large leeks
- 1 can white beans
- 1 Tbsp Dijon mustard
- 1 tsp grainy mustard
- 2 tsp cider vinegar
- 1 pinch of unrefined cane sugar (optional)
- 1 handful of parsley
Instructions
- Thinly slice the leek. Drain the beans, rinse with water, then drain again.
- Heat 2 Tbsp of oil in a heavy based saucepan. Add the leek and a pinch of salt then cook on a low heat until tender. This will take about 8-10 minutes.
- Meanwhile mix the mustards with the vinegar, sugar and the remaining oil. Finely chop the parsley.
- When the leek has softened, add the beans and heat through. Take it off the heat, season to taste and stir in the parsley and the dressing.
- Serve warm.
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Categories
- Meal Type: - Budget - Dinner - Everyday - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - British
- Occasions: - Dinner Party - Parties - Sunday Lunch
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - High Fibre - Low Carb - Vegan
- Skill Levels: - Easy
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