• 450g baby leeks or small tender leeks
• 1 tablespoon olive oil
• 2 beefsteak tomatoes

For the dressing:

• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 2.5ml spoon soft light brown sugar
• Some sprigs of parsley for garnish

1. Trim the leeks. Heat the oil in a large sauté pan or frying pan. Add the leeks and sauté gently for 5-6 minutes or until just tender. Remove from the pan and leave to cool.
2. Cut the tomatoes into segments [about 8 from each.]
3. Arrange the leeks on a serving dish and top with the tomato segments.
4. Place all the dressing ingredients together in a screw topped jar and shake well.
5. Pour the citrus dressing over the leeks and tomatoes and serve garnished with the parsley sprigs.

Serves 4 as a side salad