Spinach & Peas Stuffed Leek

Directions:

• 1Preheat the oven to 180°C, fan forced.
• 2In a medium pot, bring to a boil 2L of water with 70g sea salt.
• 3Cut the leek so you're left just with the white part, about 25cm long. Cut a slit with a knife along the side of the leek just to the centre. Separate the layers gently so you’re left with a rectangle sheet of leek, about 25cm by 10cm. Repeat with the second leek.
• 4Blanch the leek in the boiling water for about 4–5 minutes until soft but still firm and not falling apart.
• 5In the same water blanch the peas until soft, about 7–8 minutes. When they are soft, take them out with a skimmer and put into the ice water to shock the peas and retain their colour.
• 6In a pan with ½ cup water and a dash of Atlantic Sea salt, wilt the spinach in a few batches, it should be done quickly so the spinach retains its bright green colour.
• 7Combine the peas and spinach in a bowl, add 3 tablespoons of olive oil and mix.
• 8On a dry towel, spread the leek sheets, place 2–3 spoons of the spinach peas mix in the centre of each leek. Roll the leek until it’s a sealed roll. Tie both ends of the roll so it keeps its shape and keeps the spinach mix inside.
• 9Place the rolls of stuffed leek inside a deep baking pan one next to the other until the pan is full. Add water to about half height of the rolls, add a dash of salt to the water and drizzle another 3–4 tablespoons of olive oil on top of the rolls.
• 10Place baking paper on top of the leek then cover with an aluminium foil. Bake for 40 minutes.
• 11Remove foil and baking paper, turn the oven up to 220°C and cook for a further 10 minutes. It should stay inside just for colour, about 10 minutes.
• 12Serve with a little of the liquids from the baking pan.

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