Runner beans & charred leeks with vinaigrette

• trimmed leeks2

  cleaned and halved

• runner beans↗400g g

  topped, tailed and sliced on the diagonal

• extra virgin olive oil↗4 tbsp tbsp
• anchovy fillets↗2
• chilli flakes↗pinch of

  pinch of

• Dijon mustard↗2 tbsp tbsp
• good-quality red wine vinegar↗1 ½ tbsp tbsp
• golden caster sugar↗½ tsp tsp
• finely chopped tarragon1 tsp tsp

  leaves

• finely chopped parsley1 tsp tsp
• spring onions↗2

  finely sliced

• pumpkin seeds↗2 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.

2. 2

   Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.

3. 3

   Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.

4. 4

   To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.

5. 5

   Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.