WARM LEEK AND WHITE BEAN SALAD WITH MUSTARD DRESSING

This is a very simple yet delightful dish that can be made in 20 minutes. From 'River Cottage Every Day'. Today I used a bed of baby spinach and rocket, but it also works well with shredded lettuce or you can even put the beans on top of cos lettuce leaves.

INGREDIENTS:
2 Tbsp olive oil
2 large leeks, trimmed, washed & finely sliced
400g tin white beans such as cannellini, drained & rinsed
1 Tbsp chopped Italian parsley
Salad leaves, to serve
Dressing
1 Tbsp Dijon mustard
1 tsp wholegrain mustard
3 Tbsp extra virgin olive oil
2 tsp cider vinegar
a pinch of sea salt, freshly ground black pepper and brown sugar

METHOD:
Heat the oil in a large frying pan over a medium heat, then add the leeks  and a good pinch of salt. As soon as the leeks begin to soften, turn the heat down fairly low and continue to cook, stirring from time to time for 6-7 minutes, until they are soft; don't let them colour. Add the beans and toss together until heated through. 

Remove from the heat and stir in the parsley and plenty of back pepper.
For the dressing, whisk all the ingredients together to combine. 

Add to the pan of warm leeks and beans and stir well.

Divide the salad leaves between 4 plates and spoon the warm bean and leek mixture on top. Serve straight away, accompanied by toasted sourdough bread. Alternatively, forget the leaves and just served the dressed beans on toast.

Serves 4

I love it served with halloumi.

Here served with a pork chop fried with some salt and freshly ground pepper. Delicious!