6 medium-sized leeks
100ml extra virgin olive oil
2 medium-sized just-ripe tomatoes
12 small black olives
zest of 1/2 small lemon
1 tbsp lemon juice
sea salt flakes
crusty bread, to serve
1. Trim the dark green tops from the leeks, then slice off the roots so that you leave just enough of the root end to hold the leeks together. Cut each one in half lengthways, Thoroughly wash in cold water.
2. Warm the oil in a frying pan over low heat. Sit the leek halves in the pan. Turn and cook leeks for a minute, then cover and cook for another 10 minutes. They're ready when they are golden.
3. While the leeks are cooking, bring a small saucepan of water the the boil. Cut a shallow cross in the tip of each tomato and when the water is boiling, drop them into it. Leave for a minute, the scoop them out and dunk them into cool water. Carefully peel away the skin, then halve the tomatoes and scoop out the seeds. Cut the flesh into small chunks and set aside.
4. When the leeks are ready, carefully lift them out of the pan and sit on a shallow serving plate. Add the tomato dices to the oil left in the pan and quickly warm through. Swirl the olives, lemon zest, juice and salt, them remove from the heat. Spoon it over the leeks and serve them with crusty bread.
You will find this recipe in ‘The Country Cookbook’ by Belinda Jeffery; read more in our review of this wonderful compilation of seasonal jottings and recipes http://www.agfg.com.au/Blog/post/2011/06/28/Book-Review-The-Country-Cookbook.aspx