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Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint

Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint

Tom Walton
4.93 from 68 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Australian
Servings 4 servings

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

Salad of Slow-cooked Leeks with crushed peas feta and mint
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