A warm salad packed to the brim with fresh green beans, peas and lightly fried garlic and leeks. The dressing is light and lemony with added flavour from fresh mint. A lovely springtime side dish!
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25g (1 oz) butter
1 clove garlic, crushed
300g (10½ oz) leeks, chopped
225g (8 oz) green beans
125g (4½ oz) peas, defrosted if frozen
150ml (5 fl oz) vegetable stock
225g (8 oz) escarole or frisée
2 tablespoons chopped fresh mixed chervil, chives and mint
Juice of ½ lemon
Salt and black pepper
To garnish: fresh chives and mint
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Method Prep:15min › Cook:20min › Ready in:35min
Melt the butter in a deep frying pan or saucepan, add the garlic and leeks and sauté them for 5 minutes, or until they have softened. Add the green beans and peas and continue sautéeing for a further 2 minutes.
Pour in the stock, cover and simmer for 5 minutes. Separate the leaves of the escarole or frisée, add them to the pan, cover and continue simmering for a further 5 minutes, or until all the vegetables are tender.
Stir in the herbs, lemon juice and salt and pepper to taste. Serve garnished with fresh chives and mint.