Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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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
Description
The recipe begins by trimming and cleaning baby leeks thoroughly, then simmering them gently in a bath of white wine, water, olive oil, garlic, thyme, and seasoning for about 45 minutes until tender. This slow cooking extracts mellow flavors from the leeks and imparts subtle herbaceous notes.
Meanwhile, fresh or frozen peas are blanched briefly and cooled in ice water to preserve their bright color and sweetness. They are then crushed with a fork and combined with crumbled feta cheese, fresh mint leaves, lemon juice, olive oil, and seasoning to create a vibrant, textured salad.
The cooked leeks are sliced and plated alongside the pea salad, combining the soft, mellow taste of the leeks with the fresh, zesty pea mixture. This salad offers a balance of rich and fresh flavors, making it suitable as a light starter or side dish.
Ingredients
- 2 bunches leek baby variety
- 300 millilitres white wine
- 300 millilitres water
- 100 millilitres extra virgin olive oil
- 2 cloves garlic
- 1/2 thyme bunch
- 250 grams pea
- 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
User Reviews
Overall Rating
4.9
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