Ingredients:
4 roma tomatoes
8 leeks
4 garlic cloves
3 tablespoons olive oil
2 tablespoons lemon juice
150 ml vegetable stock
salt, to taste
fresh ground black pepper, to taste
1 teaspoon caster sugar
50 g kalamata olives, pitted
100 g feta cheese
1 sprig fresh flat-leaf parsley, to garnish
1/2 lemons, cut in wedges to garnish
Directions:
Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and saute the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!
Servings: 4
Time preparation: 10 min.
Time total: 22 min.