serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 large leeks, pale ends only
- 1 spring onion, thinly sliced
- crunchy warm bread, to serve
Vinaigrette
- 1 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- ½ tsp Dijon mustard
- ½ tsp caster sugar
- salt flakes, to taste
Instructions
- Bring a large saucepan of lightly salted water to the boil. Trim the root end of leeks but not too much so they don’t break apart while cooking. Add to the boiling water and simmer for 10–15 minutes or until meltingly tender (a paring knife should go all the way through with no resistance). Drain and set aside to cool a little, then squeeze out the excess water.
- Meanwhile, for the vinaigrette, place all the ingredients in a jar, shake to combine well, then season to taste.
- Halve the leeks lengthwise and arrange on a plate, cut side up. Drizzle with vinaigrette, scatter with the spring onions and serve with warm crunchy bread.
Note
• The leeks can be made 1 day ahead of serving. Cover and chill. Bring to room temperature before serving.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
