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Wednesday, July 3, 2013

Warm potato, leek and endamame salad

A winter salad. What does that even mean?...Well in my little mind it means a salad that you can actually eat and enjoy on a cold day, because you see, the majority of it is warm. Light flavours, great textures, very simple and you can adapt it to your liking. If endamame beans are difficult to find (I get mine from the local Chinese supermarket), you can use mange tout, sugar snaps or cooked broad beans instead.

If you want to use this as a side dish it goes perfectly with just about everything - no I am being serious, so serve it with anything and everything and let me know...

Warm potato, leek and endamame salad

Ingredients: (serves 4)
3 tbsp olive oil
250g par boiled new potatoes (halved)
50g baby leeks (sliced)
1 cup endamame beans
For the dressing, mix together:
1 tbsp wholegrain mustard
3 tbsp lemon juice
1 tbsp sugar
3 tbsp olive oil
To serve:
80g mixed leaves, I would recommend a combination of baby spinach, watercress and rocket

Place a non stick pan on high heat and pour in olive oil.
Once hot, place potatoes into oil, cut-side down and fry until beginning to crisp, about 4 minutes, turning once.
Add leeks and a pinch of salt and fry for a further 6-8 minutes turning constantly, until leeks are soft and caramelised on all sides.
Add endamame and dressing and fry for a further 3 minutes, covered.
Spread the salad leaves onto a serving dish and spoon over warm potatoes, leeks and endamame beans as well as any dressing in the bottom of the pan.
Serve immediately.