Try out this zingy salad made with leeks, courgette and fresh herbs.

Serves 4

IngredientsChargrilled Leek, Courgette and Herb Salad

  • 400g (3 cups) baby leeks
  • 400g (2¼ cups) courgettes
  • Zest of ½ a lemon
  • 12 basil leaves, shredded
  • Small handful parsley, chopped
  • 20g (¼ cup) pine nuts, toasted
  • ½ tsp maple syrup
  • ½ tsp English mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • A handful of rocket
  • Salt and pepper


  1. Remove any tough outer leaves from the baby leeks. Bring a pan of salted water to the boil and blanch the leeks for 2 minutes. Drain and refresh under cold water. Drain once again and pat dry with kitchen paper to remove any excess water.
  2. Slice the courgettes into eight lengthways and remove the seeds with a sharp knife. Place in a large bowl with the leeks, drizzle with a little oil and season with salt and pepper.
  3. Heat a chargrill pan until smoking and add the vegetables, in batches, so you don’t overcrowd the pan. Cook for 2-3 minutes on each side until lightly charred and keep to one side.
  4. To make the dressing, whisk together the maple syrup, mustard, olive oil and vinegar with a little salt and pepper.
  5. Pour the dressing over the char-grilled vegetables, adding the herbs, lemon zest and rocket. Toss together well. Taste to check the seasoning and tip onto a serving dish, sprinkling with pine nuts just before you serve the salad.

Taken from March 2017 (Issue 24) Vegan Life Magazine

Recipes and images from :

Leave a Comment