Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Leek & mustard vinaigrette with Carmarthen ham
Serves 6
Easy
Prep:
Cook:
Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter
Skip to ingredients
- 3 large leeks
- 3 tbsp good-quality extra-virgin olive oil
- 2 tbsp grain mustard
- small bunch chivesfinely chopped
- 18 slices Carmarthen hamor any good quality air-dried ham
- 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarelladrained and each cut into 6 wedges
- toasted sourdough breadto serve, optional
Nutrition: per serving
- kcal285
- fat19g
- saturates8g
- carbs3g
- sugars3g
- fibre2g
- protein25g
- salt2.26g
Method
step 1
Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
step 2
Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
step 3
Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.
