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