Riverford Wicked Leeks
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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