Leek and Caper Salad

1. 1

   Cut the leeks in half lengthwise and rinse thoroughly under cold running water.

2. 2

   Then cut the leeks into 5cm lengths and in half again lengthwise.

3. 3

   Heat the oil in a large heavy based fry pan and add the leeks and stir them until they are covered with the oil.

4. 4

   Cover and cook them over a low heat for 15-20 minutes until they are soft and tender but don't let them burn or brown.

5. 5

   Let them cool for about 10 minutes.

6. 6

   Stir through the vinegar and season to taste with freshly ground salt and pepper.

7. 7

   Transfer to a serving dish and scatter the baby capers over.

8. 8

   If you can't get baby capers you can use regular capers but they will need to be chopped.

* Per serving · 4 servings · Values may vary.

No additional tips available.