Fennel, Leek & Beans With Basil Pesto
Sometimes, a store-bought jar of pesto or other paste adds all the flavour you need to make a beautifully balanced and speedy meal. If you want, try using a different pesto in this recipe, such as red pepper pesto or even a homemade walnut version if you have time.
Serves
2
Difficulty
Easy
Total Time
45 Minutes
Ingredients
160g of fennel (about 1 small bulb), sliced into thin wedges
1 x 400g tin of flageolet beans, drained and rinsed
160g of leeks (1 large or 2 small), sliced
2 tbsp of extra-virgin olive oil
100g of fresh basil pesto
Finely grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
To Serve
Warm crusty bread
20g of hazelnuts, chopped
10g of fresh basil leaves
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5.
Step 2
Toss the fennel, beans and leeks in a roasting tray with the oil, pesto, lemon zest and juice and plenty of salt and pepper.
Step 3
Roast in the oven for about 30-35 minutes.
Step 4
Remove from the oven and serve the baked vegetables and beans scattered with chopped hazelnuts and basil leaves, with some warm crusty bread.
Recipe courtesy of Doctor's Kitchen 3-2-1: 3 Fruit and Veg, 2 Servings, 1 Pan by Dr Rupy Aujla
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