Tenderstems and leeks served with a red onion, cherry tomato and lemon relish

February 7, 2012 (Last Updated: January 11, 2019)
Tenderstems and leeks served with a red onion, cherry tomato and lemon relish recipe

These tenderstems and leeks served with a red onion, cherry tomato and lemon relish is the perfect side to any main meal. 

Print Recipe

Tenderstems and leeks served with a red onion, cherry tomato and lemon relish

Serves: 4
Cooking Time: 20 mins

Ingredients

  • Relish

  • 60ml (¼ cup) olive/avocado oil
  • 2 garlic cloves, crushed
  • 500g red onions, cut into wedges
  • 250g cherry tomatoes, halved
  • 160g castor sugar
  • 45ml (3 tbsp) balsamic vinegar
  • zest of 1 lemon
  • salt and freshly ground black pepper, to taste
  • 500g (2 punnets) tenderstems, steamed
  • 5 leeks, steamed

Instructions

1

Heat a large pot with the oil and sauté the garlic and onions for a few minutes.

2

Add the tomatoes and cook until the tomatoes are soft. Mix in the sugar, vinegar, zest and season. Stir until the sugar has dissolved.

3

Cook until the mixture is thick and syrupy.

4

Serve the tenderstems and leeks topped with the relish.

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February 7, 2012 (Last Updated: January 11, 2019) By
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