This light, summery dish combines tangy leeks with salty olives and sweet almonds to create a taste sensation. It can be served warm or cold.
Serves 4
4 medium leeks
70 ml Clearspring Extra Virgin Olive Oil
2 cloves garlic
4 tbsp ground almonds
2 tsp Dijon mustard
2 tbsp Clearspring White Wine Vinegar
2 tbsp olives, roughly chopped
1 tbsp chopped chives
- Cut the green section off the leeks and discard. Cut the leeks in half and then cut in half lengthwise.
- Steam for 8-10 minutes until just tender.
- While the leeks are cooking heat 1 tablespoons of the olive oil in a pan. Add the garlic and almonds and cook over a low heat stirring regularly for 5 minutes or until the mixture turns golden brown.
- For the dressing, mix the mustard and vinegar together with some Clearspring Traditional Sea Salt and pepper and then gradually whisk in the oil to make a thick dressing.
- Place the leeks on a serving dish, drizzle over the dressing then scatter on the almond mix, olives and chives.
