A lovely side dish for a roast dinner, light lunch or picnic salad, which surprisingly I ate .

Prep time: 10 mins
Cooking time: 10 mins

Serves 3-4

2-3 leeks
A few glugs of olive oil
1 tin butter beans
1 lemon, juice and zest
A handful of pitted black olives (optional)
A splash of balsamic vinegar
A pinch of chilli powder
2 sprigs rosemary and/or a large handful of sorrel or mint
100g crumbly goat’s cheese like Abergavenny
Sea salt and black pepper

Sizzle the leeks in olive oil with a good pinch of salt and pepper, until meltingly tender and starting to show a hint of gold around the edges.

Mix the warm leeks with the butter beans and lemon. Fold in the olives and, if using, balsamic and chilli powder. Finely chop the herbs and scatter. Taste. Adjust seasoning. Drizzle a bit more oil over the top and serve warm or refrigerate and dish out cold.