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Sauteed leek and broad beans

This sautéed leek and broad beans is an ideal side dish that goes well with roasted or grilled pork, lamb, chicken and sausages. You could even add leftover meat pieces to it - then you’ll get a super easy and quick stew, prefect for a midweek supper.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 1 Tbsp olive oil
  • 1 cup broad beans
  • 200 ml vegetable stock
  • Zest et and juice of ½ lemon
  • 1 handful wild rocket

Method
 

  1. Thinly slice the leek.
  2. Heat the oil in a pan and gently sauté the leek until soft.
  3. Add the beans and stock, then bring to the boil.
  4. Cook for 5 minutes under cover, then turn up the heat and reduce the sauce by half.
  5. Add the lemon juice and zest, then turn off the heat.
  6. Season to taste, then fold in the rocket leaves.
  7. Serve warm.