F ILO D’OLIO

Literally a “thread of oil”. Usually used to describe a thin stream of oil drizzled over a dish.

BROAD BEAN-ANDPOACHED LEEK SALAD

“If you can find endive, use the leaves here instead of rocket.”

Serves 6

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes

baby leeks 200 g chicken stock or water 1 cup sea salt and freshly ground black pepper, to taste anchovy fillets 30 g capers 50 g lemon juice 3T

Woolworths broad beans 300 g, shelled and blanched pecorino 100 g, shaved rocket 80 g olive oil ¼ cup 1 Poach the leeks in seasoned water or stock for 10 minutes. Allow to cool.

2 Lightly crush the anchovy fillets and capers together using a mortar and pestle. Add the lemon juice. 3 Toss together the leeks, broad beans, anchovy dressing, pecorino, rocket and season to taste. Drizzle with olive oil to serve.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Thelema

Sauvignon Blanc