Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint
Whether enjoyed as a light lunch, a side dish, or a refreshing starter, this slow-cooked leeks salad with crushed peas, feta, and mint is light, refreshing and healthy.
Slow-cooking the leeks to tender perfection, creates a foundation that beautifully complements the vibrant green hue and delicate sweetness of the crushed peas. The crumbled feta cheese adds a creamy and salty element, while the fresh mint leaves bring a refreshing and aromatic touch that elevates the entire ensemble.
Enjoy!
Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint
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
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