• 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


  1. 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. 2

    In a large bowl, whisk together the vinegar, oil and mustard, lightly season and set aside.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 1474kj 352kcal 18%
  • Fat 29.7g 42%
  • Saturates 7.3g 37%
  • Sugars 4.7g 5%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

4.7g carbohydrate 5.9g fibre 9.0g protein

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