Braised leeks with cannellini beans and romesco

Serves 2.

Ingredients:

For the leeks:

• 2 medium leeks
• 2 tsp olive oil
• 200ml veg stock

For the romesco:

• 150g roasted peppers (from a jar)
• 75g blanched almonds
• 1/2 tbsp red wine vinegar
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Pinch of salt

For the beans:

• 2 tsp olive oil
• 2 cloves of garlic
• 300g cooked white beans (we used Bold Bean Co)
• A few sprigs of thyme

For the herb salsa:

• 1 tbsp chopped capers
• Handful parsley, chopped
• 1 tbsp toasted pine nuts, roughly chopped
• Zest and juice of 1/2 lemon

To garnish:

• Fresh parsley

Method:

1. Slice the leeks in half lengthways and wash well. Cut the halves into thirds or halves, making sure they fit flat in your pan. Heat 2 tsp oil in the pan and then add the leeks, middle facing down. Sear on both sides until golden and then add the stock. Cover the pan with a lid and turn down to a low simmer. Leave to cook for 15-20 minutes or until all the stock has evaporated.
2. Meanwhile, make the romesco. Add all of the ingredients to a food processor and blend until smooth. Season to taste.
3. For the beans, heat the oil in a non-stick pan. Finely slice the garlic and soften in the oil for a few minutes. Once fragrant, add the beans (including the liquid they’re in) and the leaves from the thyme. Mix together and warm the beans over a low heat for a couple of minutes.
4. Add all of the salsa ingredients to a small bowl and mix together.
5. Spread the romesco over your plate. Top with the beans, then the leeks and finish with the herb salsa and some fresh parsley.