Lemon-dressed leeks with brown shrimp & flageolet beans

Lemon-dressed leeks with brown shrimp & flageolet beans

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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

To make this into a delicious packed lunch, hard-boil the eggs and roughly chop, before carefully stirring into the salad.


Typical values per serving when made using specific products in recipe


1,760kJ/ 422kcals



Saturated Fat












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