© J Sainsbury plc 2020
Photograph: Dan Jones
Leeks vinaigrette, goat's cheese and crispy crumbs
Smoky griddled leeks and tangy goat's cheese make this recipe from James Ramsden and Sainsbury's magazine a great meat-free starter, side or main dish. Bump up the carb-count with some crusty bread if you're hungry
-
Ready in 15 minutes
-
Cooking time 5 minutes
-
Prep time 10 minutes
-
Serves 4 as a starter or side, 2 as a main course
Ingredients
- 350 g baby leeks, trimmed
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 tsp grainy mustard
- 1 handful of breadcrumbs
- 1 small handful of flat-leaf parsley, finely chopped
- 1 tsp thyme leaves, finely chopped
- 75 g crumbly goats' cheese
Method
-
1
Bring a pan of salted water to the boil and simmer the leeks for 90 seconds. Drain, rinse in cold water and pat dry.
-
2
In a large bowl, whisk together the vinegar, oil and mustard, lightly season and set aside.
-
3
Get a griddle pan hot with a dab of oil and griddle the leeks for a minute or so on each side, until nicely charred. Toss them in the vinaigrette; set aside. Fry the breadcrumbs until golden, then stir through the herbs with a pinch of salt. Arrange the leeks on the plates, crumble over the cheese, drizzle over the remaining vinaigrette and scatter with the breadcrumbs.
Kitchen secret: griddling leeks gives them a lovely smoky sweetness. This recipe works well with asparagus, too. Serve with crusty bread.
