Pic of Salad of French beans and grilled leeks with tapenade

Salad of French beans and grilled leeks with tapenade

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Salads

Salad of French beans and grilled leeks with tapenade

Serves 5 20 min
An unusual take on salade Niçoise, this healthy salad is great with chicken or a meaty fish such as tuna. You could add a little shaved fennel before serving, if you like, or, if you're having it on its own as a light main, crumble over some feta.

Ingredients

  • 300g french beans, trimmed
  • 500g leeks, trimmed
  • a little olive oil
  • for the tapenade dressing:
  • 75g stoned black olives
  • 1 garlic clove
  • 2 anchovy fillets
  • 1 tsp capers, soaked in cold water for 20 mins, then drained and squeezed dry
  • 1 fresh chilli (optional)
  • 125ml olive oil
  • 1 tbsp parsley or basil or tarragon, chopped (optional)
  • freshly ground black pepper

Method

Prep time: 10 min
Cooking time: 10 min
  • Step 1

    First make the dressing. Put the olives, garlic, anchovies, capers and chilli, if using, in a food processor and whiz to a rough paste.
  • Step 2

    Gradually add the olive oil and mix to make a dressing with a coating consistency. At this point the chopped herbs can be added. Season with freshly ground black pepper.
  • Step 3

    Cook the french beans in boiling salted water for 3-4 minutes; they should still have some 'bite'. Drain and set aside.
  • Step 4

    Cook the leeks in boiling salted water for 5 minutes, then drain thoroughly.
  • Step 5

    Cut them in half lengthways, toss in a little olive oil and then grill on a ridged grill pan until they are just tender and lightly charred. Cut into 6cm lengths.
  • Step 6

    Mix the beans and leeks together and then stir in enough dressing to taste.