Rustic Cannellini Bean & Leek Pie

• Meanwhile, preheat grill to high. Thinly slice leek and celery. Thinly slice carrot into half-moons. Drain and rinse cannellini beans. • In a large frying pan, melt the remaining butter with a drizzle of olive oil over high heat. Cook leek, celery and carrot, stirring, until softened, 4-5 minutes. • Add cannellini beans and garlic & herb seasoning and cook stirring, until slightly tender and fragrant, 2 minutes.

• Reduce heat to medium and stir in light cooking cream, the water and salt, until slightly thickened, 1-2 minutes. • Remove from heat and add half the Parmesan cheese, stirring, until combined. Season to taste.

• Transfer bean filling into a baking dish and evenly spread mashed potato over the top. Sprinkle with remaining Parmesan cheese. • Grill until lightly golden, 8-10 minutes.

• In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Add mixed leaves and toss to coat.