Cheesy Leeks

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Between the mebos chutney flavoured dressing and the cheesy leeks, this salad calls to something in my childhood.


  • 1 iceberg lettuce (or cos or baby gem), sliced
  • 2 celery sticks, sliced
  • 1 bunch chives, finely snipped
  • ½ cup roasted cashew nuts (optional)
  • 6 leeks, thoroughly washed
  • torn toasted croutons
  • 300 g mild cheese – white cheddar or white gouda
  • 1 teaspoon nigella seeds (black onion seeds)


    Whisk together the dressing ingredients and adjust seasonings to your taste. Set aside.

    Arrange the lettuce, celery, chives and cashew nuts on a serving platter. Slice the leeks as thinly as you can with a very sharp knife. Add these to the other salad components.

    Scatter the toasted croutons over the leek-leaf-herb mixture.

    Cut the cheese into 1 cm cubes, toss with the dressing and add to the salad platter.

    Toast the nigella seeds in a pan to just release some flavour (about 1 minute) and sprinkle these over your arrangement. You may want to add a scattering of snipped chives for garnish.