Griddled Tenderstem®, leeks, lardons & garden peas

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  • 10 mins preparation
  • 15 mins cooking
  • Serves 4 alongside a roast
recipe PDF
For the dressing:
  • 4 tbsp olive oil
  • 1 garlic clove, grated
  • Zest and juice of 1 lemon
  • 2 tbsp white wine vinegar
  • Pinch of salt and pepper
You'll also need:
  • 200g Lardons
  • Oil for brushing the leeks
  • 4 medium leeks or 6 small leeks, sliced lengthways
  • 300g Tenderstem®
  • 300g garden peas
  • 150g flaked almonds, toasted
  1. Mix together all your dressing ingredients and set aside.

  2. Heat a frying pan and cook the lardons until all the fat has been rendered off and crispy.

  3. Heat a griddle pan to the highest heat for 5 minutes. Split the leeks in half and brush with oil. Gently press down the leeks cut side down onto the griddle pan. Griddle for a couple of minutes each side until cooked through. Slice into smaller pieces and set aside.

  4. Heat a pan of salted boiling water and cook the Tenderstem® for 2 minutes and add the peas with about 30 seconds left, and drain.

  5. Toss all your vegetables into the lemon dressing to absorb the flavour and serve with the flaked almonds and lardons on top.

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