Roast Leek, Chicory & Bean Salad

PREP: 10 Minutes
COOK: 15 Minutes
Skill Level: Easy
Picture of Roast Leek Chicory & Bean Salad

Nutrition Info (Per Serving)

635 kcal Energy
28g Carbohydrate
26g Protein
8.5g (of which Sugar)
43g Fat
16g Fibre
13g (of which Saturated Fat)
0.8g Salt


  • 300g leeks, trimmed, washed and thickly sliced
  • 2 tbsp oil
  • 400g can cannellini beans, drained and rinsed
  • 2 heads red chicory, cut into 1cm slices
  • 50g walnuts, roughly chopped
  • Juice 1/2 lemon
  • 1 tsp honey
  • 100g soft goats cheese, halved


  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the leeks in a small roasting tin, toss in 1 tbsp oil and roast for 10-15 minutes until tender.
  3. Meanwhile, mix together the beans, chicory and walnuts in a bowl. Whisk the remaining oil with the lemon juice and honey and season well. Toss into the salad with the leeks.
  4. Place the halved goats cheese on a small baking tray, cut side up and place under a preheated grill for 1-2 minutes until golden.
  5. Top the salad with the cheese and serve with crusty bread.

Cooking Tips

Use little gem or white chicory instead of red chicory. Leave out the cheese for a vegetarian option.

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