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Leeks with a vegie vinaigrette


  • Blanch 8 leeks in lightly salted, boiling water until just tender. Drain well on kitchen paper towels. 
  • Then spray the leeks with oil and grill (or BBQ). 
  • To make the dressing, heat a little oil in a heavy-bottomed pan and gently saute the carrots, celery, red onion, capsicum and the sliced remaining leeks until reasonably tender.
  • Add the lemon juice with a good slurp of oil, seasonings and the chives. Stir well and turn off the heat. 
  • Serve the leeks sprinkled with the dressing.


  • 12 small leeks, cleaned
  • sea salt & freshly ground pepper
  • olive oil spray
  • olive oil
  • 2 baby carrots, chopped
  • 1 celery stalk, chopped
  • ½ red onion, chopped
  • 1 small red capsicum, cored, seeded & chopped
  • juice of 1 lemon
  • 1 heaped tbsp chopped fresh chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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