Leek Starter

A quick and easy starter.

4 leeks, cleaned and thinly sliced
4 small sprigs of fresh thyme, crushed
100 ml 4 oz vegan margarine
1 tin cannellini beans, lightly crushed
juice of 1 lemon and zest
sea salt and cracked pepper milled, to taste
leaves from a small Cos lettuce
In a frying pan melt the margarine and cook the thinly sliced leeks and crushed thyme until soft.
Add the lightly crushed cannellini beans, lemon juice and zest, sea salt and cracked pepper. Heat through stirring occasionally.
Serve on 4 small plates. Place the leek mixture on a lettuce leaf.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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