Place a non stick pan on high heat and pour in olive oil.
Once hot, place potatoes into oil, cut-side down and fry until beginning to crisp, about 4 minutes, turning once.
Add leeks and a pinch of salt and fry for a further 6-8 minutes turning constantly, until leeks are soft and caramelised on all sides.
Add endamame and dressing and fry for a further 3 minutes, covered.
Spread the salad leaves onto a serving dish and spoon over warm potatoes, leeks and endamame beans as well as any dressing in the
bottom of the pan.
Reprinted with permission of undomestikated
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