300g Leeks, trimmed, washed and thickly sliced
2 tbsp oil
400g can cannellini beans, drained and rinsed
2 heads red chicory, cut into 1cm slices (approx. 140g)
50g walnuts, roughly chopped
Juice ½ lemon
1 tsp honey
100g soft goat’s cheese, halved
1 Preheat the oven to 200oC, gas mark 6.
2 Place the leeks in a small roasting tin, toss in 1 tbsp oil and roast for 10-15 minutes until tender.
3 Meanwhile, mix together the beans, chicory and walnuts in a bowl. Whisk the remaining oil with the lemon juice and honey and season well. Toss into the salad with the leeks.
4 Place the halved goat’s cheese on a small baking tray, cut side up and place under a preheated grill for 1-2 minutes until golden.
5 Top the salad with the cheese and serve with crusty bread.
Use little gem or white chicory instead of red chicory. Leave out the cheese for a vegetarian option.
Recipe courtesy of Discover Great Veg