Warm Leek and Courgette Salad


  • 8 oz / 230 g baby leeks
  • 8 oz / 230 g baby courgettes
  • 6 tbsp walnut oil
  • 1 tbsp wine vinegar or cider vinegar
  • 1 garlic clove, crushed
  • sea salt
  • freshly ground black pepper
  • about 4 oz / 110 g salad leaves


Wash and trim the leeks and courgettes and drop them into a large saucepan of boiling salted water. Bring back to the boil and hold there for 3 minutes. Meanwhile, make a dressing with the oil, vinegar, garlic, salt and pepper. Drain the vegetables, put them in a bowl and while they are still hot, pour over the dressing and mix well. Arrange the salad leaves on individual plates and place the leeks and courgettes on top. Serve at once.


Prepare a warm baby carrot and baby sweetcorn salad in the same way, but cook the carrots first for 5 minutes or so, before adding the sweetcorn and cooking the two together for a further 2–3 minutes.