Steamed leeks with spinach and haloumi

Name: Steamed leeks with spinach and haloumi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 30g unsalted butter, chopped; 1/2 bunch sage, leaves picked; 3 leeks (white part only), thoroughly washed, cut into 2.5cm-long pieces; 2 1/4 cups (100g) baby spinach; Finely grated parmesan or haloumi, to serve

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by delicious. team

delicious. team

Oct 01, 2017

Leeks are underrated vegetables. They don’t have to be chopped up in soups or stews – try adding a few ingredients to make the leek into a dish of its own. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99). Available in stores nationally now.

30g unsalted butter, chopped
1/2 bunch sage, leaves picked
3 leeks (white part only), thoroughly washed, cut into 2.5cm-long pieces
2 1/4 cups (100g) baby spinach
Finely grated parmesan or haloumi, to serve

Method

1.

Melt butter in a frypan over medium heat. Add sage and cook for 2-3 minutes or until fragrant, but not browned. Reduce heat to low and add leek pieces, standing them upright.
2.

Cover and steam for 5 minutes or until softened, then flip and scatter over spinach. Cover and steam for a further 5 minutes or until spinach has wilted.
3.

Sprinkle with parmesan to serve.