Grilled Leek and Fennel Salad Recipe

Ingredients :

Serves 6 as a starter

• 675g / 1½lb leeks

• 2 large fennel bulbs

• 120ml / 4 fl oz / ½ cup extra virgin olive oil

• 2 shallots, chopped

• 50ml / 2fl oz / ¼ cup dry white wine

• 5ml / 1 tsp fennel seeds

• 6 fresh thyme sprigs

• 2-3 bay leaves

• good pinch of dried red chili flakes

• 350g / 12oz tomatoes, peeled, seeded and diced

• 5ml / 1 tsp sun-dried tomato paste

• good pinch of caster (superfine) sugar (optional)

• 75g / 3oz / ¼ cup black olives (optional)

• salt and freshly ground black pepper

Method :

1. Cook the leeks in boiling salted water for 4-5 minutes. Use a large slotted spoon to remove the leeks and then place them in a strainer to drain thoroughly, cooling and reserving the cooking water in the pan. Squeeze out excess water and cut the leeks into 7.5cm / 3 in lengths.

2. Trim the fennel bulbs, reserving any feathery tops for the garnish and then cut the bulbs either into thin slices or into thicker wedges, according to taste.

3. Cook the fennel in the reserved cooking water for about 5 minutes, then drain thoroughly and toss with 30ml / 2 tbsp of the olive oil. Season to taste with black pepper. Heat a ridged cast-iron griddle under the grill (broiler), then arrange the leeks and fennel on it. Cook until brown.

4. Remove the vegetables from the griddle, place in a large shallow dish and set aside.

5. Place the remaining olive oil, the shallots, white wine, 120ml / 4fl oz / ½ cup water, fennel seeds, thyme, bay leaves and chili flakes in a large pan and bring to the boil over a medium heat. Lower the heat and simmer for about 10 minutes.

6. Add the diced tomatoes and cook briskly for 5-8 minutes, or until reduced and thickened.

7. Add the tomato paste and adjust the seasoning, adding a good pinch of caster sugar if you think the dressing needs it.

8. Pour the dressing over the leeks and fennel, toss to mix and leave to cool. If liked, the salad may be made several hours in advance and stored in the refrigerator, but bring it back to room temperature before serving.

9. To serve, stir the salad then scatter over the chopped fennel tops and black olives, if liked.

Nutritional Facts :

Per portion :

Energy  195kcals/806kJ

Protein   2.9g

Fat, total   17.2g

   saturated fat   2.5g

Carbohydrate   6.2g

   of which sugars   5.3g

Fiber   4.8g