Steamed leeks & peas with herby vinaigrette

• even-sized medium leeks↗6

  (about 1kg)

• frozen peas↗350g g
• olive oil↗3 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• clear honey↗1 tsp tsp
• Dijon mustard↗1 tsp tsp
• finely chopped parsley2 tbsp tbsp
• chopped mint1 tbsp tbsp

Step-by-step instructions

1. 1

   Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.

2. 2

   Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.