Recipe: warm salad of grilled leeks, fennel and romanesco

By Jane Baxter of Riverford Organic Farms

Serves 4–6

* 3 leeks
* 1 fennel bulb
* 1 head romanesco, separated into florets
* 2 tbsp olive oil

For the dressing:
* juice of 1 lemon
* 2 tsp caster sugar
* 1 tbsp white wine
* 1 tbsp good quality white wine vinegar
* 1 garlic clove, crushed
* Pinch of fennel seeds, crushed
* Pinch of ground allspice
* 3 tbsp extra virgin olive oil, plus more to drizzle
* Sea salt and freshly ground black pepper
* 1 tsp chopped tarragon

1 Preheat the oven to 180C (Gas 4). Heat all the dressing ingredients except the tarragon together in a large pan and leave to cool and infuse.

2 Wash the leeks and blanch them in boiling water for five minutes; drain, then split them in half lengthways. Trim the fennel and cut into very thin slices.

3 Grill the leeks on a griddle pan until slightly charred, then cut into 2.5–5cm pieces. Grill the fennel until wilted and add to the dressing with the leeks.

4 Toss the romanesco in the olive oil, season and roast in the oven for 15–20 minutes, until just cooked through and slightly brown. Add to the dressing.

5 Toss the vegetables together, season well, drizzle with the olive oil and sprinkle with the tarragon.

This recipe is from Everyday and Sunday – Recipes from Riverford Farm by Jane Baxter and Guy Watson.


Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.