2 bunches Queen Victoria Leeks (white and light green parts only)

3 tbsp olive oil, divided

1/4 cup chopped toasted walnuts

2 tbsp packed fresh parsley leaves

2 tbsp packed fresh basil leaves

1 small clove garlic, minced

1 tsp lemon zest

1 tbsp lemon juice

1/4 tsp each salt and pepper


  1. Preheat grill to medium-high heat; grease grates well. Leaving root end intact, slice leeks in half lengthwise. Brush with 1 tbsp oil; grill, turning once, for 6 to 8 minutes or until tender and lightly charred.


  1. Slice off root ends; cut leeks into bite-size pieces. Toss with walnuts, parsley, basil, garlic, remaining oil, lemon zest, lemon juice, salt and pepper.


Tip: Serve as a side dish, toss with pasta or add to sandwiches.