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Ingredients

  • 3 large leeks
  • 3 tbsp good-quality extra-virgin olive oil
  • 2 tbsp grain mustard
  • small bunch chives, finely chopped
  • 18 slices Carmarthen ham or any good quality air-dried ham
  • 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
  • toasted sourdough bread, to serve, optional

Method

  • STEP 1

    Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.

  • STEP 2

    Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.

  • STEP 3

    Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

Recipe from Good Food magazine, March 2011

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A star rating of 4.3 out of 5.3 ratings
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