Riverford Wicked Leeks
Salad of French beans & grilled leeks with tapenade recipe image

Print Salad of French beans & grilled leeks with tapenade

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.


Salad recipes  


  • 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 & squeezed dry
  • 1 fresh chilli (optional)
  • 125ml olive oil
  • 1 tbsp parsley or basil or tarragon, chopped (optional)
  • Freshly ground black pepper


  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.
  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.
  3. Cook the french beans in boiling salted water for 3–4 minutes; they should still have some ‘bite’. Drain and set aside.
  4. Cook the leeks in boiling salted water for 5 minutes, then drain thoroughly.
  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.
  6. Mix the beans and leeks together and then stir in enough dressing to taste.

Cooks notes

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