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SALAD OF SLOW COOKED LEEKS WITH CRUSHED PEAS, FETA AND MINT

SALAD OF SLOW COOKED LEEKS WITH CRUSHED PEAS, FETA AND MINT

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Ingredients

Adjust Servings:
2 bunches baby leeks
300 millilitres White Wine
300 millilitres Water
100 millilitres extra virgin olive oil
2 cloves Garlic
1/2 bunch thyme
250 grams peas
100 grams marinated feta cheese
1/2 bunch mint leaves
60 millilitres extra virgin olive oil
1 lemon juice only
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Trim and wash the leeks well to remove any dirt.
  2. Place in a pot and add the wine, water, EVOO, garlic, thyme, seasonng and bring to the boil.
  3. Turn down to a low simmer and cook until tender, about 45 minutes.
  4. Cool in the liquid.
  5. While the leeks are cooking blanch the peas in lightly salted water for 1 minute, refresh in ice water.
  6. Drain well and crush in a bowl with a fork.
  7. Add the feta and mint and dress with EVOO, lemon juice and seasoning.
  8. Remove the leeks from the cooking liquid, cut into 3 or 4 pieces and divide between plates. Spoon the pea salad amongst the plates.

Tom Walton

Young chef Tom Walton has hit the ground running with the opening of popular Bondi Beach restaurant and bar The Bucket List.

His contemporary Mediterranean –inspired food was recently featured on the cover of November 2012 Australian Gourmet Traveller and The Bucket List was voted one of Sydney’s Top 10 ‘Bars with Food’ by the 2012 Sydney Morning Herald Good Food Guide.

Having trained with Damien Pignolet at Bistro Moncur Tom worked his way up to head chef and during his six year stint the restaurant was awarded two chefs hats.

A passionate cook since he was a child Tom admits to being heavily influenced in his style of cooking by his Lebanese neighbour and adopted grandmother Nadema who would cook with him and let him tend her backyard vegetable garden. ‘My memories from this time are so colourful and vivid-filled with excitement and fascination as I was slowly introduced to this world of fresh produce and amazing flavour combinations!”

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