Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Harissa-roasted cauliflower with white bean purée
Air-fryer recipes

Harissa-roasted cauliflower with white bean purée

40 minutes
Foolproof freezer banana-and-coconut muffins
Afternoon tea

Foolproof freezer banana-and-coconut muffins

20 minutes
Asian crunch salad
Asian recipes

Asian crunch salad

  • Home
  • Recipes
  • Health conscious
Glazed Hasselback butternut squash
Butternut recipes

Glazed Hasselback butternut squash

1 hour
Grilled spice-rubbed chicken thighs with crunchy salad
Braai recipes

Grilled spice-rubbed chicken thighs with crunchy salad

20 minutes
Tuna carpaccio with red cabbage and beetroot
Beetroot recipes

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill
Cabbage recipes

Steamed cabbage wedges and trout with lemon and dill

15 minutes
Roast cauliflower with peri peri
Cauliflower recipes

Roast cauliflower with peri peri

40 minutes
Marinated marrow salad
Salad recipes

Marinated marrow salad

30 minutes
Grilled broccoli steaks with white beans, red onions and anchovy butter
Anchovy recipes

Grilled broccoli steaks with white beans, red onions and anchovy butter

Yuzu kosho (Japanese 'salsa')
Asian recipes

Yuzu kosho (Japanese ‘salsa’)

Braised cabbage with apple and duck
Apple recipes

Braised cabbage with apple and duck

25 minutes
BBQ fish with pineapple slaw
Fish recipes

BBQ fish with pineapple slaw

8 minutes
Chopped green salad
Salad recipes

Chopped green salad

Poached leek panzanella
Mediterranean

Poached leek panzanella

10 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Poached leek panzanella

By Abigail Donnelly
6
Easy
20 minutes
10 minutes

Ingredients

  • 8 leeks, cut into 10 cm pieces
  • 1 cup chicken or vegetable stock
  • ½ cup verjuice or water
  • 2 cloves garlic, crushed
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 400 g peas, blanched
  • 1 fennel bulb, finely chopped
  • 8 spring onions, chopped
  • 1 cucumber, peeled and chopped
  • 1 loaf ciabatta, sliced and chargrilled
  • Sea salt and freshly ground black pepper, to taste
  • Lemon juice, a squeeze
  • Mint, to garnish

Method

1. Place the leeks in a pan with the stock and verjuice or water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Drain and cool.

2. Mix the garlic, olive oil and vinegar. Place the leeks, peas, fennel, spring onion and cucumber in a bowl. Add the ciabatta. Pour over the dressing and lemon juice and season. Garnish with mint.

Cook's note: Panzanella is a great way to use up stale ciabatta – charred over the coals and drenched in garlic dressing. Totally addictive. And once you've poached the leeks for this recipe, freeze the liquid to add flavour to risottos, soups and stews.

Discover more Mediterranean recipes here.