The three-bean salad is a South African braai staple, here Hannah Lewry threw tradition to the wind and gave the SA classic braai hero a brilliant new twist.
- 2 x 300 g packs Woolworths leeks
- 2 T olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 lemon, zested
- 10 g thyme
- 2 cloves garlic
- 1 x 400 g can Woolworths three-bean mix, drained and rinsed
- red chilli, chopped, for serving
- For the dressing:
- 2 t Dijon mustard
- 2 - 3 anchovies (or to taste)
- 2 T red wine vinegar
- 4 T olive oil
- 5 g mint, thinly sliced mint
1. Place the leeks on a piece of tin foil in a single layer and drizzle with olive oil. Season and sprinkle over the lemon zest and thyme. Wrap up and place in warm coals for 10–20 minutes, turning every few minutes. Once tender, remove from the foil and finish off on the braai grid over hot coals until slightly charred. Alternatively, place the leeks on a baking tray and bake at 220°C for 20–30 minutes or until golden. Grill for the last 5 minutes to char slightly.
2. To make the dressing, place all the ingredients except the mint in the jug of a stick blender and blend until smooth. Add the mint and check the seasoning.
3. Drain the beans and coat in the dressing. Pour over the grilled leeks.
Cook's Note: You could also blitz the beans with this mustardy dressing to make a creamy dip.
Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger