On Monday we met with the book club to discuss this book; our summer read. Although it is a book club we care a lot about the food too. We each bring a few things each time and the hostess sets the theme, if any. This time I brought along this bean salad I prepared the day before. It went really well with Anna’s couscous salad with chickpeas and sun-dried tomatoes, garlic bread and celery sticks and dip and to finish we had apple crumble and custard. Such a nice meal! And I will definitely be making this salad again soon.

Bean salad with leek, dijon and feta, serves 4-5

1 tin (400 g) cannellini beans

1 tin (400 g) flageolet beans

1 leek, chopped

oil and butter for frying

1 garlic clove, grated

salt, pepper

2-3 tsp dijon mustard

1.5 tsp sherry vinegar

chopped parsley

100 g crumbled feta

olive oil to finish

Fry the leek until soft in butter and oil. Once it starts to brown transfer the leek to a large bowl. Rinse the beans and drain. Add more oil and butter to the frying pan and add the beans, cook until warmed through. Add the garlic and fry for another minute or so. Season. Transfer to the bowl and mix with the leek.Add dijon and vinegar and leave to cool. Once cool add the chopped parsley and crumbled feta. Adjust the seasoning if needed. Store covered in the fridge until serving. Keeps for 2-3 days.