Leek caponata
https://www.coop.co.uk/recipes/leek-caponata
This twist on the Sicilian classic, using leeks instead of aubergine, makes a brilliant veggie side, or simple starter with some crusty bread
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 15g
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Ingredients
- 2 tbsp Co-op olive oil
- 2 Co-op British leeks, trimmed and cut into 2cm chunks
- 400g can Co-op chopped tomatoes
- 40g Co-op pitted green olives
- 1 tbsp raisins
- 1 tbsp drained capers
- 1 tbsp white wine vinegar
- 1 tbsp Fairtrade caster sugar
- 1 tbsp Co-op pine nuts, toasted
- 2 tbsp roughly chopped flat leaf parsley
Method
- Heat the oil in a deep frying pan over a medium heat and fry the leek for 5 mins, stirring occasionally
- Add 100ml water and cook for another 10 mins, until the water has evaporated and the leek is soft
- Add the chopped tomatoes and simmer for 15 mins
- Stir in the olives, raisins, capers, vinegar and sugar
- Season and simmer gently for another 5 mins. Serve scattered with the pine nuts and chopped parsley
