160g of fennel (about 1 small bulb), sliced into thin wedges
1 x 400g tin of flageolet beans, drained and rinsed
160g of leeks (1 large or 2 small), sliced
2 tbsp of extra-virgin olive oil
100g of fresh basil pesto
Finely grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Warm crusty bread
20g of hazelnuts, chopped
10g of fresh basil leaves
Preheat the oven to 190°C/170°C fan/gas 5.
Toss the fennel, beans and leeks in a roasting tray with the oil, pesto, lemon zest and juice and plenty of salt and pepper.
Roast in the oven for about 30-35 minutes.
Remove from the oven and serve the baked vegetables and beans scattered with chopped hazelnuts and basil leaves, with some warm crusty bread.