• TO DRINK: La Motte Sauvignon Blanc 2009, fullbodied with ripe, fruity flavours.

    Leek and salmon salad

    Serves: 4
    Cooking Time: 30 mins


    • juice of 1 lemon
    • 60ml (¼ cup) olive oil
    • 60ml (¼ cup) black olives, pitted and halved
    • salt and freshly ground black pepper, to taste
    • 24 baby leeks, halved
    • 45ml (3 tbsp) olive oil
    • salt and freshly ground black pepper, to taste
    • 400g smoked salmon
    • 200g mange tout, julienned and blanched
    • 250ml (1 cup) fresh flat-leaf parsley leaves
    • lemon wedges, to serve



    Mix all the dressing ingredients in a jug and set aside until needed.


    Preheat the oven to 200°C.


    Toss the leeks in the oil and season well. Roast in an oven tray until tender, about 20 minutes.


    Place the salmon on a serving dish and top with the mange tout, leeks, and parsley. Toss through the dressing and serve with lemon and sliced baguette.