Recipe : Poached Leek, Radish, Walnut and Goat’s Cheese Salad

½

½ cup

5

½ cup

50g

50g

2 tbs

1 tbs

2 tsp

lemon, juice only

water

radishes, sliced thinly

italian parsley, leaves roughly chopped

goat’s cheese, crumbled

walnut halves, toasted

walnut oil

each white wine vinegar, canola oil, dijon mustard

brown sugar

1. Preheat oven on Fan Assist, 150˚
2. Split leeks lengthways, and cut each half into three pieces. Place leeks on oven tray, drizzle with lemon juice and water. Tightly cover with alfoil. Place in oven and set timer for 25 minutes.
3. Meanwhile, combine oils, vinegar, mustard and brown sugar in small jar and shake vigorously until well emulsed.
4. After 25 minutes, remove leeks from oven, and using tongs, give each piece a little shake before placing on serving platter. Scatter with radish slices, parsley leaves, goat’s cheese and walnut halves. Drizzle with dressing and serve immediately.