An easy veggie side dish with plenty of crunch, coated in a mustard, chilli and anchovy dressing to give an umami hit
Prep:15 mins
Serves 6
2 trimmed leeks, cleaned and halved400g runner beans, topped, tailed and sliced on the diagonal4 tbsp extra virgin olive oil2 anchovy filletspinch of chilli flakes2 tbsp Dijon mustard1 ½ tbsp good-quality red wine vinegar½ tsp golden caster sugar1 tsp finely chopped tarragon leaves1 tsp finely chopped parsley2 spring onions, finely sliced2 tbsp pumpkin seeds, toasted
STEP 1Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.STEP 2Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.STEP 3Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.STEP 4To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.STEP 5Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.
