Salad of French Beans and Grilled Leeks with Tapenade

300g french beans, trimmed
500g leeks, trimmed
a little olive oil

for the tapenade dressing:
75g stoned black olives
1 garlic clove
2 anchovy fillets
1 tsp capers, soaked in cold water for 20 mins, then drained and squeezed dry
1 fresh chilli (optional)
125ml olive oil
1 tbsp parsley or basil or tarragon, chopped (optional)
freshly ground black pepper

First make the dressing. Put the olives, garlic, anchovies, capers and chilli, if using, in a food processor and whiz to a rough paste.

Gradually add the olive oil and mix to make a dressing with a coating consistency. At this point the chopped herbs can be added. Season with freshly ground black pepper.

Cook the french beans in boiling salted water for 3-4 minutes; they should still have some 'bite'. Drain and set aside.

Cook the leeks in boiling salted water for 5 minutes, then drain thoroughly.

Cut them in half lengthways, toss in a little olive oil and then grill on a ridged grill pan until they are just tender and lightly charred. Cut into 6cm lengths.

Mix the beans and leeks together and then stir in enough dressing to taste.

riverford.co.uk