Atlas Masterclass

Braised Leek & White Beans

CLICK CENTRE OF IMAGE TO BEGIN VIDEO.

INGREDIENTS

  1. Walnuts
  2. Leek
  3. Cous cous
  4. White bean mix
  5. Feta
  6. Spice mix
  7. Parsley

 METHOD 

  1. Preheat a splash of oil in a pan over a medium heat. Boil some water in a kettle.
  2. Begin by cutting off the whites of the leeks and discarding the greens. Remove the first layer of the whites and discard.
  3. Add the leeks to the pan. Continue to check on them as they cook to ensure they colour nicely on each side.
  4. In a bowl, cover the cous cous with boiling water and set aside to soak.
  5. Add the bean mix to the leeks in the pan, then reduce the heat to low. Place a lid on the pan and leave to braise for 10 minutes.
  6. Thinly chop the parsley and the walnuts. Mix them together with some feta and spice mix – ensuring to keep some of the feta and spice mix for plating up.
  7. Strain the cous cous, then add it to the parsley salad. Season the salad with some olive oil and salt.
  8. To plate up, begin with the braised leek, followed by some salad. Garnish with feta and spice mix.
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