Leek & mustard vinaigrette with Carmarthen ham

• large leeks↗3
• good-quality extra-virgin olive oil↗3 tbsp tbsp
• grain mustard↗2 tbsp tbsp
• small bunch chives

  finely chopped

• slices Carmarthen ham↗18

  or any good quality air-dried ham

• Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella↗1

  drained and each cut into 6 wedges

• toasted sourdough bread

  to serve, optional

Step-by-step instructions

1. 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. 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. 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.