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Leek & mustard vinaigrette with Carmarthen ham

Contains pork – recipe is for non-Muslims only
Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 285
  • Carbohydrates 3
  • Saturated Fat 8
  • Sugar 3
  • Protein 25
  • Fat 19
  • Fibre 2
  • Salt 2.26

Nutrition per serving

  • Calories 285
  • Carbohydrates 3
  • Saturated Fat 8
  • Sugar 3
  • Protein 25
  • Fat 19
  • Fibre 2
  • Salt 2.26

Ingredients

  • 3 large leeks
  • 3 tbsp good-quality extra-virgin olive oil
  • 2 tbsp grain mustard
  • small bunch chives, finely chopped
  • 18 slices Carmarthen ham or any good quality air-dried ham
  • 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
  • toasted sourdough bread, to serve, optional

Method

  1. Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.

  2. Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.

  3. Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

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