Lemon-dressed leeks with brown shrimp & flageolet beans

Name: Lemon-dressed leeks with brown shrimp & flageolet beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 British Blacktail Free Range Large Eggs; 500 g leeks, washed, trimmed and cut into 4cm pieces; 2 tbsp extra virgin olive oil; 1 lemon, juice; 2 tsp Dijon mustard; 70 g Fisherman Brown Shrimp; 400 g flageolet beans, drained and rinsed; 25 g flat leaf parsley, leaves only; 10 g dill, leaves picked

The humble leek is the hero of this dish – preparing it simply lets its natural sweetness come to the fore. If you don’t eat fish, the shrimp can be swapped for crumbled blue cheese or feta

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Low in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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2 British Blacktail Free Range Large Eggs
500g leeks, washed, trimmed and cut into 4cm pieces
2 tbsp extra virgin olive oil
1 lemon, juice
2 tsp Dijon mustard
70g Fisherman Brown Shrimp
400g flageolet beans, drained and rinsed
25g flat leaf parsley, leaves only
10g dill, leaves picked

Bring a small saucepan of water to the boil, lower in the eggs and simmer for 6½ minutes, before plunging into cold water. Leave until cool enough to peel.
Pour 250ml water into a deep, lidded frying pan and bring to a simmer. Place the leeks into the pan, cover with the lid, and cook for 10 minutes, or until tender. Lift the leeks out onto kitchen paper, and carefully pat dry.
Whisk together the olive oil, lemon juice, mustard and some seasoning in a large bowl. Stir in the leeks, shrimp, beans and herbs. Peel the eggs and halve. Serve the salad with the eggs on top.