In Salads

Grilled baby leeks, courgette, asparagus and berkswell cheese salad

You will certainly like it.

Serves 4

12 baby leeks
12 asparagus spears, woody stalks removed
50ml olive oil
2 courgettes, shaved with a peeler
A handful of rocket
A handful of oak leaf or salad leaves of your choice
80g berkswell cheese, grated
Salt and black pepper

For the vinaigrette
120ml olive oil
1 tsp capers, finely chopped
8-10 basil leaves, finely chopped
8-10 mint leaves, finely chopped
1 small sprig of parsley, finely chopped
1 small sprig of dill, finely chopped
1 small sprig of tarragon, leaves picked and finely chopped
1-2 garlic cloves, finely chopped
Salt and black pepper

1 Make the dressing by combining all the ingredients together in a large bowl.
2 Heat a griddle over a heat high. Toss the leeks and asparagus in the oil. Place them on the griddle and cook for several minutes, turning once halfway through.
3 Once cooked, slice them in half and put them in a large bowl. Drizzle over some of the vinaigrette. Leave to cool slightly so the vegetables soak up the herb dressing.
4 Add the remaining ingredients, season and drizzle over more of the vinaigrette. Toss the salad before serving.