Mustard leek and cannellini traybake

Method

1. Heat the oven to 220°C (200°C fan). Scrub the potatoes and cut them into 3 cm chunks. Put them on a large baking tray with 2 tbsp of the olive oil, the dried thyme and a good pinch of salt, then toss well and spread out in a single layer.
2. Roast the potatoes for 20 minutes, turning them once halfway.
3. In the meantime, trim the leeks, slice them in half lengthways and rinse well under the tap to wash out any grit. Cut into 4 cm pieces. Crush the garlic, and drain and rinse the cannellini beans.
4. In a small bowl, whisk the mustard with the remaining 1 tbsp olive oil, the garlic, the juice of half the lemon and 2 tbsp water until smooth.
5. Add the leeks to the tray and turn them in the oil. Roast for 15 minutes, until they start to soften and catch at the edges.
6. Add the beans and pour over the mustard dressing. Toss everything together on the tray and roast for 10 minutes more, until the potatoes are golden and the beans have taken on some colour.
7. Roughly chop the parsley and scatter it over the tray. Squeeze over the juice from the other half of the lemon, season well with salt and pepper and serve straight from the tray.

Tip Dijon varies in strength. Taste the dressing before it goes on and add a splash more water if it bites too hard.

Photo made with AI.

From Nosha · nosha.app