Ingredients

Method

• 1 butternut, peeled and roughly cubed
• 1/2 cup olive oil
• 1 T garlic, crushed
• 10 anchovy fillets
• 1/2 cup sherry vinegar
• 4 leeks, halved crosswise
• 150 g green beans
• 100 g green olives, pitted and smashed 

Method

Ingredients

1. Preheat the oven to 180°C. Place the butternut on a tray, drizzle with 1 T olive oil and roast for 30 minutes.

2. Heat the remaining olive oil in a pan, add the garlic and anchovies and fry for 5 minutes. Add the sherry vinegar and bring to a boil. Add the leeks and reduce the heat, then poach for 5 minutes.

3. While the leeks are poaching, char the green beans in a very hot pan.

4. To serve, transfer the butternut, leeks and beans onto a platter, top with the olives and pour over the dressing.

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