Step 1

Preheat the oven to 400°F (200°C).

Step 2

Place the sliced leek pieces on the baking sheet, and drizzle with 1 tablespoon of oil. Season with salt and pepper.

Step 3

Roast in the preheated oven for about 20-25 minutes or until the leeks are tender and slightly caramelized. About 10 minutes before the leeks are done, add the butter beans to the tray to warm them. Squeeze some lemon juice over the beans and leeks.

Step 4

In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. Set aside.

Step 5

In a heavy pan, dry fry the pine nuts until they start to release their fragrance.

Step 6

In a large bowl, combine the roasted leeks, warm butter beans, diced avocado, toasted pine nuts, and chopped fresh parsley. Pour the dressing over the top, and gently toss the salad to coat all the ingredients in the dressing.