Roast Leek, Chicory & Bean Salad

Serves: 2

You will need

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.

Cooks tip

Use little gem or white chicory instead of red chicory.  Leave out the cheese for a vegetarian option.

Recipe courtesy of Discover Great Veg 

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