Leeks with miso dressing, eggs & keta

The leeks here are very good on their own, as a side dish with baked salmon, or served with salmon tartare on top instead of boiled eggs.

SERVES 4 PREP 20 mins COOK 30 mins EASY

12 baby leeks

1/2 tbsp Dijon mustard 21/2 tbsp white miso 1 tbsp rice vinegar

1/2 tbsp mirin

3/4 tbsp honey

4 medium eggs 300g sushi rice keta (salmon caviar, buy it from fishmongers, delis and thefishsociety.co.uk), to serve 1 Trim the leeks, remove the outer leaves and cut them into 3cm lengths. Wash well, but keep them intact. Mix together the mustard, miso, rice vinegar, mirin and honey. Season with pepper but be careful with the salt (the mustard and the miso makes the dressing salty anyway).

2 Steam the leeks in a steamer until they are tender to the point of a knife (but not collapsing), about 12-15 mins. Remove from the steamer and blot the leeks with a clean tea towel to remove excess moisture. Leave them to cool. Boil the eggs for about 7 mins, run under cold water and leave to cool. 3 Cook the sushi rice according to pack instructions. Peel the eggs and slice each in half. Tip the leeks into a large bowl and toss them in the dressing. 4 Divide the rice between four bowls, each topped with the dressed leeks. Add two egg halves on top, then a spoonful of the keta. Serve immediately.

GOOD TO KNOW low fat • low cal • folate 1 of 5-a-day

PER SERVING 433 kcals • fat 9g • saturates 2g • carbs 67g • sugars 9g • fibre 3g • protein 19g • salt 1g