Leek Purée on Rye

Name: Leek Purée on Rye
Yield: Serves 4
Ingredients: ¾ cup finely shredded spinach leaves; ¼ cup sliced and fried chorizo; ½ cup butter beans; 1 cup chopped leeks; ½ Tbsp olive oil; 1 clove garlic, finely sliced; 2 slices rye bread; salt and pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

BUTTER BEANS ARE HIGHLY ALKALISING AND A USEFUL SOURCE OF POTASSIUM. BEST OF ALL THOUGH, THEY MAKE A GREAT ACCOMPANIMENT IN A DIP OR PURÉE DUE TO THEIR SOFT, FLOURY TEXTURE. BLENDED HERE WITH LEEKS, THEY’RE PERFECT ON SOME HEALTHY RYE, BUT THIS PURÉE CAN BE USED IN ANY NUMBER OF WAYS.

Ingredients

½ Tbsp olive oil
1 cup chopped leeks
½ cup

Starter

Method

In a touch of the olive oil, sauté the leeks until softened, but not browned.
Purée the cooked leeks and butter beans together, then season with salt and pepper.
Cut the rye slices into quarters then fry them in half a teaspoon of the olive oil and some of the garlic until starting to crisp.
Mix together the spinach leaves with the rest of t