Celebrate the end of the growing season with this bountiful Autumn dish.
- Halve leeks lengthwise, then rinse to remove sand. Separate each half into 3 thinner layers. Preheat a chargrill pan over high heat. Brush leeks lightly with oil and cook for 5 minutes each side or until charred and very tender.
- Meanwhile, bring a large saucepan of water to the boil. Add eggs and cook for 5 minutes, then remove 1 egg from pan. Continue cooking remaining eggs for a further 3 minutes until almost hard-boiled. Using a slotted spoon, remove from pan. Cool under running water. Peel. Reserve pan with water.
- Add the beans and broccolini to reserved simmering water and cook for 4 minutes or until tender. Drain, refresh in iced water, then drain again.
- To make honey mustard dressing, break the 5-minute-boiled egg in half and scoop the soft yolk and egg white into a large bowl. Add mustard, garlic, honey and vinegar, whisking vigorously to break up egg white and incorporate yolk, then gradually whisk in oil until emulsified. Whisk in lemon juice and season with salt and pepper.
- Add leeks, beans and broccolini to dressing and toss well to combine.
- Spoon salad into a bowl. Tear the hard-boiled eggs in half, then place over salad. Serve at room temperature
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