Ingredients

Method

• 200 g baby leeks
• 1 cup chicken stock or water
• sea salt and freshly ground black pepper, to taste
• 30 g anchovy fillets
• 50 g capers
• 3 T lemon juice
• 300 g Woolworths broad beans, shelled and blanched
• 100 g pecorino, shaved
• 80 g rocket
• ¼ cup olive oil

Method

Ingredients

1. Poach the leeks in seasoned water or stock for 10 minutes. Allow to cool.

2. Lightly crush the anchovy fillets and capers together using a mortar and pestle. Add the lemon juice.

3. Toss together the leeks, broad beans, anchovy dressing, pecorino, rocket and season to taste. Drizzle with olive oil to serve.

Cook's note: "If you can find endive, use the leaves here instead of rocket.”

Find more budget beans recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom