A pinch of caster sugar
Salt and pepper, to taste
24 young leeks, trimmed
2 red onions, cut into wedges
2x 200g mozzarella balls, cut into 4 slices each
For the dressing
4 tbsp tarragon vinegar
1 tsp Dijon mustard
1 tbsp chopped fresh tarragon
50ml extra virgin olive oil
1 tomato, deseeded and finely diced
1 tbsp fine capers, rinsed and drained
1 tbsp stoned green olives, finely chopped
1 hard-boiled free-range egg, shelled and finely chopped
• Make the dressing first. Combine all the ingredients and leave for an hour or so for the flavours to come together.
• Bring a large pan of water to the boil with the sugar and a little salt. Throw in the leeks, return to the boil and cook gently for two to three minutes. Drain them well and dry on a cloth.
• Grill the leeks and onions on a hot, ridged cast-iron griddle pan. When they are tender and slightly blackened, remove from the heat and season with salt and pepper.
• Toss the leeks and onions in most of the dressing, then divide between four plates. Arrange two slices of mozzarella over each portion, sprinkle the remaining dressing and serve.