Leek and Butter bean Salad

Cooking time
Serves2-4 people
Vegetarians Gluten-free diets

A lovely side dish for a roast dinner, light lunch or picnic salad.

1 rating


  • 2-3 leeks, cleaned and thinly sliced
  • A few glugs of olive oil
  • 1 tin butter beans
  • 1 lemon, juice and zest
  • A handful of pitted black olives (optional)
  • A splash of balsamic vinegar
  • A pinch of chilli powder
  • Leaves from 1-2 sprigs rosemary, finely chopped
  • A handful of fresh sorrel or mint, torn
  • 100g crumbly cheese
  • Sea salt and freshly ground pepper
Buy the ingredients to start making your own
Add Ingredients To Basket


1. Sizzle the leeks in olive oil with a good pinch of salt and pepper, until melting tender and starting to show a hint of golden around the edges.
2. Mix the warm leeks with the butter beans and lemon. Fold in the olives, if using, balsamic and chilli powder. Finely chopped the rosemary leaves and/or roughly tear the sorrel or mint. Scatter over the top. Taste. Adjust seasoning. Drizzle a bit more olive oil over the top and serve warm or refrigerate and dish out cold.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself: