By: Blonde Two
When I was out on my walk foraging for wild food ingredients last week I picked more three-cornered leek than I needed for my wild pesto recipe. This was on purpose because I wanted to try out an idea I had had for an easy, cupboard ingredients dip. Unless you have a forest habitat in your cupboard, you will have to Get Outside (just like I did) and go for a walk to find some three-cornered leek! A cunning and subtle plan that hopefully balances calorie output with calorie intake (or something like that).
Three Cornered Leek and Bean Dip
2 handfuls of three-cornered leek leaves (try saying that after a tipple!)
I can of baked beans with the tomato sauce rinsed off (if you are clever you can add the sauce to homemade a soup)
1 tsp sea salt
1 tsp cayenne pepper (or more if you like a hot dip)
The juice of half a lemon
1 tsp lemon zest
1 tbs olive oil
This has to be the quickest recipe ever (if you don’t count the time taken to pick the leeks).
Put the leeks, lemon juice, olive oil, salt, cayenne and pepper into a food processor or blender and blend until you have a smoothish green paste. Add the rinsed baked beans and blend more slowly. Taste and add more cayenne, lemon, olive oil or seasoning as required.
Great with vegetable sticks or a malted bread (or both if you are hungry!)