SERVES:

8 People

For the herb vinaigrette:

50 g mixed herbs (parsley and dill)

50 g baby spinach

2,5 ml (½ tsp) crushed garlic

2,5 ml (½ tsp) chopped chilli

2,5 ml (½ tsp) honey

30 ml (2 tbsp) capers

8 baby cucumbers

60 ml (¼ cup) Graham Beck Brut

125 ml (½ cup) olive oil

Salt and pepper, to taste

For the grilled leeks:

16 baby leeks

Method:

For the herb vinaigrette, place all the ingredients in the bowl of a blender and process until smooth. Season to taste with salt and pepper.

For the leeks, bring a large saucepan of salted water to the boil. Blanche the leeks for 3-4 minutes or until al dente, drain and pat dry with towel paper. Heat a large griddle pan over high heat. Griddle the leeks for 1-2 minutes or until charred.

Serve warm with the herb vinaigrette.