Riverford Wicked Leeks
Warm pink fir apple and leek salad with Wootton White cheese recipe image

Print Warm pink fir apple and leek salad with Wootton White cheese

Knobbly pink fir apples have a butter yellow, waxy flesh, and a distinctive nutty flavour. Their taste can be fully appreciated here simply boiled and tossed with leeks and cheese. Our crumbly, tangy sheep’s cheese from Wootton Dairy lends a good contrast, but feta would also work a treat. Serve this on its own as a light main, or a side to chicken or fish.


  • 800g pink fir apple potatoes, scrubbed, skins on, chopped into 2-3 chunks
  • 1 leek, halved lengthways, very finely shredded (or use 1 large onion)
  • 1 pack Wootton White cheese or feta
  • for the dressing:
  • 1 tbsp cider or white wine vinegar
  • 1 heaped tsp Dijon mustard
  • 2 tbsp capers or gherkins, chopped (if the capers come in brine, soak them in water for 20 mins, then drain)
  • 2 tbsp fresh herbs, chopped – we use tarragon but you could also try chervil, parsley or dill, or a mixture
  • 3 tbsp olive oil
  • Salt & pepper


  1. Boil the potatoes in a pan of salted water for about 12 minutes, until tender.
  2. Meanwhile, heat 2 tablespoons oil in a large pan or frying pan. Fry the leeks very gently and slowly for the time it takes to cook the potatoes, stirring now and then. Add a splash of water if they look like they are catching and burning.
  3. For the dressing combine all the ingredients in a large bowl.
  4. Add the warm leeks and drained potatoes. Season to taste and serve with the Wootton White cheese crumbled over the top.
want to cook with fresh ingredients? try one of our award winning veg boxes