Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint
User Reviews
4.9
204 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
Australian
Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 bunches baby leeks
- 300 millilitres white wine
- 300 millilitres water
- 100 millilitres extra virgin olive oil
- 2 cloves garlic
- 1/2 bunch thyme
- 250 grams peas
- 100 grams feta cheese
- 1/2 bunch mint leaves
- 60 millilitres extra virgin olive oil
- 1 lemon
Instructions
- Trim and wash the leeks well to remove any dirt.
- Place in a pot and add the wine, water, EVOO, garlic, thyme, seasoning and bring to the boil.
- Turn down to a low simmer and cook until tender, about 45 minutes.
- Cool in the liquid.
- While the leeks are cooking blanch the peas in lightly salted water for 1 minute, refresh in ice water.
- Drain well and crush in a bowl with a fork.
- Add the feta and mint and dress with olive oil, lemon juice and seasoning.
- Remove the leeks from the cooking liquid, cut into 3 or 4 pieces and divide between plates. Spoon the pea salad amongst the plates.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
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