Recipes

From 10-Minute Cuisine by Henrietta Green and Marie-Pierre Moine

Serves 2

    450g/ 1lb leeks
    2 eggs
    2 spring onions
    Small bunch of flat-leaf parsley
    1tbsp capers
    6tbsp olive oil
    2tbsp red wine vinegar
    Sea salt and freshly ground black pepper

Method

Boil a kettle.

Meanwhile, rinse and trim the leeks and then slice them.

Pour some of the boiling water into a saucepan, add the eggs and boil for 6 minutes.

Pour the rest of the boiling water into another saucepan, add leeks and simmer for 1-2 minutes.

Drain the leeks and pat dry.

Snip the spring onions and parsley into a small bowl and add the capers.

Shell the eggs under cold running water, snip them into a small bowl and mix together with a fork.

Add the oil and vinegar to the bowl, season and beat the dressing together well.

Arrange the leeks on a plate and pour over the dressing