Jammy Leeks with Red Pepper & Olive Salsa

Soft leeks with a smooth bean mash and a vibrant olive and red pepper chimichurri – the perfect spring or summer dish to bring to any occasion.

40 minutes cook

Mia Jacobs

Twisted: Unserious food tastes seriously good.

Ingredients

For the red pepper and olive salsa

20gfresh parsley

20gfresh coriander

1jarred roasted red pepper

50ggreen olives, pitted

1/2red onion

1/2 tspred pepper flakes

to tastelemon juice

to tastesalt and pepper

60-80mlgood quality olive oil

For the jammy leeks

2large leeks, washed

1 tbspvegan butter

1 tbspolive oil

175mlvegan chicken or veg stock

For the bean mash

2-3garlic cloves, grated

300gjarred white beans

2 tbspplant milk

2 tspnutritional yeast

to tastelemon juice

to tastesalt and freshly cracked pepper

Method

Finely chop all the ingredients for the roasted red pepper and olive salsa (or use a food processor/pestle and mortar) and combine in a bowl with the oil, seasonings and lemon juice.

Cut the ends off the leeks, slice down the middle lengthwise and clean them thoroughly, keeping them intact. Heat the vegan butter and oil in a saucepan that will fit all 4 pieces. Once melted and bubbling, add the leeks cut side down and fry over a medium heat until they're deep golden colour.

Once they're nicely browned, carefully pour in the stock and cover with a lid. Simmer for 20 mins, until the leeks are fork tender.

In the meantime, heat a splash of oil in a small saucepan to gently fry the garlic in for about a minute until it softens and loses its raw garlic smell. Tip in the beans, stir into the garlic and season with a squeeze of lemon juice, salt and pepper to taste.

Blend the bean mixture until a smooth paste, or use a potato masher for a chunkier mash.

Spoon the bean mash onto a plate, smooth it out then top with the jammy leeks, some of the pan juices and lots of the salsa. Enjoy!