Salads
Warm salad of Romanesco, grilled leeks and haricots
Romanesco is an old variety of the broccoli family that's recently been rediscovered. It has a delicate, nutty taste and alien appearance that children often love. This quick and simple autumn recipe combines it's crunchiness with the sweetness of grilled leeks.
Ingredients
- 4 leeks, trimmed and cut lengthways in half
- 1 Romanesco, divided into florets
- 3 tbsp haricot beans (or cannellini), cooked
- 1 tbsp fresh parsley, chopped
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp Parmesan, grated
- salt and pepper
Method
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Step 1
Cook the leeks in a large pan of boiling salted water for a few minutes until just tender, then drain and dry well.
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Step 2
Heat a ridged grill pan, place the leeks on it and grill on both sides until ridge marks appear. Remove from the grill, cut into strips and set aside.
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Step 3
Cook the Romanesco florets in boiling salted water until just tender.
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Step 4
Drain well and toss with the grilled leeks, white beans, parsley, vinegar and olive oil. Season and sprinkle with the Parmesan, then serve.