Put the leeks, olive oil, whole clove of garlic, thyme and wine into
a large frying pan and season with salt and pepper. Add enough water to just
the leeks, and bring to the boil. Now turn down the heat and cook,
uncovered, at a fairly brisk bubble for 20-30 minutes, or until all the
water has evaporated. Allow the leeks to colour slightly in the oil
remaining in the pan (but don't allow to burn).
While the leeks are braising, make the croutons. Heat the vegetable
oil in a small pan. Tear the bread into little tatters and fry in the
hot oil, tossing once or twice, until they are a rich golden brown.
Drain on a piece of kitchen paper and sprinkle with chilli powder and a
Arrange the leeks on a platter and pour over the lemon juice. Top
with crumbled blue cheese, and drizzle with a little more olive oil.
Taste, and add more salt and pepper if necessary. Using your fingers,
roughly crush the croutons and scatter them over the salad. Serve
Reprinted with the permission of Scrumptious South Africa
. To visit Scrumptious South Africa's
blog click here.