Page title and description
Grilled leeks with pine nut salsa
It is best to use summer leeks here because you want small, mild ones; winter leeks often have a stronger flavour which along with the salsa may too powerful. This is a good accompaniment to chicken.
Cook's notes
The best way of washing a leek is to split it lengthwise in half, pushing a knife in just above the base and working up so the two halves remain attached at the base but are then easy to wash under a running tap.
Ingredients
- 1 tbsp lightly toasted pine nuts
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 1 hardboiled egg, finely chopped
- ½ tbsp tarragon, chopped
- ½ tbsp parsley, chopped
- 2 tbsp olive oil
- 1 tbsp good wine vinegar
- 4 leeks
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
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Step 1
Mix together all the ingredients, except the leeks, for the pine nut salsa.
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Step 2
Blanch the leeks in boiling salted water for 2 minutes, then drain and refresh in cold water.
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Step 3
Drain well, split in half length-ways, brush lightly with oil and sear on a hot griddle pan. Serve with the salsa.
