Ingredients
6 even-sized medium leeks (about 1 kg)
350 g frozen peas
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp finely chopped parsley
1 tbsp chopped mint
Method
- Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
- Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.
