Verjuice is the juice of unripe green grapes and is now enjoying a comeback in many dishes. It is only mildly acidic with a gentle sweetness, and is often used in sauces and mustards to heighten flavour.
Ingredients
- 6 small leeks, white part only, halved lengthways, then widthways
- 3 cups cooked white beans, such as lima or cannellini beans
- 1/2 cup (125ml) extra virgin olive oil
- 100ml verjuice or lemon juice
- 1/4 cup (35g) currants
- 3 navel oranges, skin and pith cut away, halved, thinly sliced
- 1 cup small flat-leaf parsley leaves
- 1/3 cup (50g) pine nuts, roasted
- 500g cooked prawns, peeled with tails intact, deveined
Method
- Step 1Preheat oven to 180°C. Place the leeks and beans in a small ovenproof dish, and drizzle with 2 tablespoons oil and 2 tablespoons verjuice. Cover with foil, then bake in oven for 45 minutes or until tender. Combine remaining verjuice, oil, currants and oranges in a small bowl. Season with salt and pepper, then set aside.
- Step 2Transfer leeks and beans to a platter, scatter with parsely and roasted pine nuts, then top with orange mixture and prawns. Serve
- Low carb
- Lower gi
Nutrition
2716 kj
Energy
39g
Fat Total
6g
Saturated Fat
34g
Protein
419.59mg
Sodium
21g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Verjuice: Look for the Maggie Beer brand in delicatessens.
- Author: Sophia Young
- Image credit: Steve Brown
- Publication: Notebook:
0