Leek Vinaigrette

A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 10 minutes
Cooking time 25 minutes


2 large leeks

sea salt flakes & cracked black pepper to season

2 tsp Coles dijon mustard

2 tbsp Squeaky Gate white balsamic vinegar

⅓ cup Squeaky Gate extra virgin olive oil

1 tsp Coles Australian honey

¼ cup hazelnuts, toasted, roughly chopped

2 tbsp chives, finely chopped


Trim the dark green ends from the leeks so that you have the white and light green portions only. Trim the root end so that the leek will still hold together but all the fibrous tough parts are removed.

Bring enough water to cover the leeks up to a simmer in a large deep-sided frying pan. Season the water with a generous pinch of salt and add in the leeks. Gently simmer for 20 – 25 minutes, or until tender and translucent. You can check with a small sharp knife inserted into the flesh. Drain well and transfer to a plate.

Whisk together the mustard, vinegar, olive oil, honey and a pinch of sea salt.

Once the leeks have cooled, cut them in half lengthways and arrange onto a serving platter cut side up. Spoon over the vinaigrette and top with cracked black pepper, hazelnuts and chives.


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