|Grated lemon rind||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
Clean the leeks and chop into 1/2" pieces.
Warm the oil in a shallow fire-proof dish and put in the leeks before it is too hot.
Add salt and pepper, cover the dish and simmer for 10 minutes.
Add the peeled halved tomatoes, the stoned olives, the juice and peel and cook slowly with the lid on for a further 10 mins.
Serve in the dish it has cooked in.
This dish is excellent served cold as a salad.
Serving size: Complete recipe
Calories 998 Calories from Fat 399
% Daily Value*
Total Fat 47 g71.6%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 807 mg33.6%
Total Carbohydrates 144 g48.1%
Dietary Fiber 20.1 g80.5%
Sugars 41.8 g
Protein 16 g31.5%
Vitamin A 340.4% Vitamin C 252.9%
Calcium 57.1% Iron 109.7%
*Based on a 2000 Calorie diet