GRILLED LEEKS WITH THREE-BEAN DRESSING

“You could also blitz the beans with this mustardy dressing to make creamy dip.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 35 minutes

Woolworths leeks 2 x 300 g packs olive oil 2T sea salt and freshly ground black pepper, to taste lemon 1, zested

thyme 10 g garlic 2 cloves

Woolworths three-bean mix

1 x 400 g can, drained and rinsed red chilli, chopped, for serving

For the dressing:

Dijon mustard 2t anchovies 2–3 (or to taste) red wine vinegar 2T olive oil 4T mint 5 g, thinly sliced

1 Place the leeks on a piece of tin foil in a single layer and drizzle with olive oil. Season and sprinkle over the lemon zest and thyme. Wrap up and place in warm coals for 10–20 minutes, turning every few minutes. Once tender, remove from the foil and finish off on the braai grid over hot coals until slightly charred. Alternatively, place the leeks on a baking tray and bake at 220°C for 20–30 minutes or until golden. Grill for the last 5 minutes to char slightly.

2 To make the dressing, place all the ingredients except the mint in the jug of a stick blender and blend until smooth. Add the mint and check the seasoning.

3 Drain the beans and coat in the dressing. Pour over the grilled leeks.

DAIRY-FREE, MEAT-FREE, WHEAT

AND GLUTEN-FREE

WINE: Woolworths Weltevrede

Vanilla Chardonnay