Grilled leeks with pine nut salsa recipe image

Print Grilled leeks with pine nut salsa

It is best to use summer leeks here because you want small, mild ones; winter leeks often have a stronger flavour which along with the salsa may too powerful. This is a good accompaniment to chicken.


  • 1 tbsp lightly toasted pine nuts
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 hardboiled egg, finely chopped
  • ½ tbsp tarragon, chopped
  • ½ tbsp parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp good wine vinegar
  • 4 leeks
  • Salt & pepper


  1. Mix together all the ingredients, except the leeks, for the pine nut salsa.
  2. Blanch the leeks in boiling salted water for 2 minutes, then drain and refresh in cold water.
  3. Drain well, split in half length-ways, brush lightly with oil and sear on a hot griddle pan. Serve with the salsa.

Cooks notes

The best way of washing a leek is to split it lengthwise in half, pushing a knife in just above the base and working up so the two halves remain attached at the base but are then easy to wash under a running tap.
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