Leek and green beans with black olive dressing

Tapenadeis 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!

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

500 g leeks white part only
300 g green beans
Black Olive dressing:
50 g 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

Method

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.