Salad of leeks, broad beans and capers

1. Heat the grill to high. Wash and pat dry the leeks, spread over a baking tray, drizzle with 2 tbsp oil and season. Put under the grill for 10 minutes, turning halfway, until tender and golden brown on both sides. Set aside.

2. Bring a pan of water to the boil. Carefully drop in the egg and cook for 8 minutes then lift out with a slotted spoon and set aside. Salt the boiling water; cook the broad beans for 3-4 minutes until just tender to the bite. Drain, refresh in cold water then slip out of their skins into a bowl. Drizzle over the remaining 1 tbsp olive oil, add the lemon zest and juice, season and stir to coat. When the egg is cool enough to handle, peel and grate it, then set aside.

3. Make the vinaigrette by putting the mustard and vinegar in a small bowl. Season then stir well to combine. Drizzle in the oil, slowly whisking as you do so, until emulsified. Stir in the crème fraîche and set aside. Divide the leeks between the plates and scatter over the grated egg, capers and broad beans. Top with the dressing, breadcrumbs and parsley; serve immediately.