Grilled Leeks with Greens, Fetta and Lemon & Black Pepper Flavour Pearls

A fresh and vibrant Spring Salad that can be enjoyed all year round.

We have grilled then braised our Leeks in the oven for a deliciously buttery and soft flavour which complements the Fetta and greens beautifully. The bursting citrus pop of flavour from the Lemon & Black Pepper Flavour Pearls gives the dish a real lift. Feel free to swap out any of the greens to what you have on hand or just generally prefer. Lovely served as a light Lunch and plated individually or as a shared plate to accompany your meal. I would love to serve this with a baked whole fish, sautéed Potatoes and simply dressed Rocket leaves. Yum!

What you’ll need

• Leek
• Broccolini
• Sugar Snaps
• Broad Beans
• Peas
• Persian Fetta (or other soft Cheese)
• Lemon – zest 
• Olive oil
• Salt & Pepper
• Vegetable or Chicken Stock + aromats if you like
• Lemon & Black Pepper Flavour Pearls

To do

Lets start with the Leek. Pop your oven on to 180c

Trim the darker green part of the leaves (can save to make a stock if you like) then cut the Leek lengthwise the whole way. If you’ve kept the roots on it won’t fall apart when you wash it! Wash well under cold running water (particularly nearer the top). Cut the Leek into aprox 3 inch (8cm) pieces, being careful to keep them intact. Brush the cut side with Olive Oil and place cut side down onto a Grill Plate or Panfry until it has a good colour. Transfer these to a dish for the oven. Add enough stock to reach halfway up the sides of the Leek. Season well. Adding a few aromats if you like – Thyme, Bay Leaf, Peppercorn etc. Cover the dish with tin foil and pop in the oven for around 20 minutes or until the Leeks are nice and tender. 

*These can be prepared a day or so in advance if you wish and simply slightly warmed or just allowed to rise to room temperature to serve.

Next

While the Leeks are in the oven lets blanch our greens. Pop a large pot of salted water on to boil. You will need cold water and ice if you have it to refresh the vegetables after they have cooked. This will retain their lovely vivid colour.

Simply trim, peel or open the packet of each vegetable. When the water is rapidly boiling add one type of vegetable then once the water comes back to the boil lift them out with a slotted spoon or spider and drop them into the iced water until they are cold. Repeat until all of your vegetables have been blanched. (If including frozen Peas just let them defrost, no cooking is necessary)

*The vegetables can all be prepared earlier but generally nicer eating if done on the same day.

To serve

Grab your platter and simply arrange your vegetables in an attractive way. Top with pieces of braised Leek and Fetta. A little Lemon Zest (use a micro plane or fine grater) and drizzle of Olive Oil (you could use a little of the oil from the Fetta). Add some spoonful’s of Lemon & Black pepper Flavour Pearls and lastly a sprinkle of Salt and freshly ground Pepper.

Until next time

From the Peninsula Larder Team

“Who knew that the hardest part of being an adult is figuring out what to cook for dinner every single night for the rest of your life.”

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