Ingredients

• 1kg/2¼lb trimmed leeks, cut into thin strips lengthways
• 120ml/4fl oz olive oil
• juice of 2 lemons, juiced
• 4 tbsp fresh parsley, chopped
• 3 eggs, hard-boiled

Method

1. Bring a large pan of lightly salted water to the boil and drop in the leek strips. Return to the boil and cook for 3 minutes. Turn and push down the strips with a wooden spoon to keep them submerged. Drain, then dry in a salad spinner or squeeze gently in a tea towel. Transfer to a bowl and dress with the oil, lemon juice, parsley and seasoning.
2. Place the leeks in a wide bowl or spread them out on a serving platter. Chop the eggs roughly and scatter over.