The Doctors Kitchen

3-2-1: Fennel, Leek and Beans with Basil Pesto

Vegan
3-2-1: Fennel, Leek and Beans with Basil Pesto
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Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g fennelsliced ((about 1 small bulb))
  • 160 g leeksliced ((1 lge or 2 sm))
  • 2 tbsp extra virgin olive oil
  • 100 g green pesto(fresh basil pesto)
  • 1 flageolet beans (can)drained and rinsed
  • 1 lemonzest and juice

To serve

  • 20 g hazelnutschopped
  • 10 g basilfresh basil leaves
LunchDinner

Sometimes, a store-bought jar of pesto or other paste adds all the flavour you need to make a beautifully balanced and speedy meal. I always have jarred flavour enhancers like this to hand.

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g fennelsliced ((about 1 small bulb))
  • 160 g leeksliced ((1 lge or 2 sm))
  • 2 tbsp extra virgin olive oil
  • 100 g green pesto(fresh basil pesto)
  • 1 flageolet beans (can)drained and rinsed
  • 1 lemonzest and juice

To serve

  • 20 g hazelnutschopped
  • 10 g basilfresh basil leaves

Preheat the oven to 190°C/170°C fan/gas 5.

Toss the fennel, beans and leeks in a roasting tray with the oil, pesto, lemon zest and juice and plenty of salt and pepper.

Roast in the oven for about 30–35 minutes.

Remove from the oven and serve the baked vegetables and beans scattered with chopped hazelnuts and basil leaves, with some warm crusty bread.

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