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4.9 from 204 votes

Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course
Cuisine: Australian

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

    Cup of Yum
  1. Trim and wash the leeks well to remove any dirt.
  2. Place in a pot and add the wine, water, EVOO, garlic, thyme, seasoning and bring to the boil.
  3. Turn down to a low simmer and cook until tender, about 45 minutes.
  4. Cool in the liquid.
  5. While the leeks are cooking blanch the peas in lightly salted water for 1 minute, refresh in ice water.
  6. Drain well and crush in a bowl with a fork.
  7. Add the feta and mint and dress with olive oil, lemon juice and seasoning.
  8. 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