This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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A super speedy warm salad and my favourite way to cook leeks.
Makes 2 portions.
In a heavy pan or skillet heat a tiny splash of olive oil and add the leeks on their ends so they are standing up in a single layer. Keep the heat reasonably high to get a charring on the rings of the leeks, once golden in patches, flip each leek chunk over to the other end and after a couple more minutes add enough water to reach 2/3 up the leeks, a sprinkle of stock powder and some chopped parsley stalks (sometime I add a peel of lemon zest, and saffron here if i’m being fancy)
Keep the heat high enough so the stock bubbles away, the idea is the leeks should be soft and silky by the time the water is evaporated, about 10 mins.
Meanwhile shave the courgettes lengthways on a mandoline or with a speed peeler, salt and squeeze half the lemon over. Drain the chickpeas and add to the courgettes, then add the leeks when done, the herbs and mix. This can sit at room temp until needed, then tip onto a plate or bowl and top with crumbled cheese, drizzle of olive oil, the chilli flakes and more herbs.
2 leeks chopped into 2 inch chunks
2 courgettes
1 tin or jar of good quality chickpeas
1 lemon
Feta or goat cheese
Flatleaf parsley or mint or both
Urfa biber, Turkish chilli flakes, stock powder & olive oil