Warm salad of leeks and tomatoes

I often use leeks in pies and risottos, but here's a more summery, Mediterranean way with leeks. This fairly humble vegetable pairs really well with the more bright and glamorous flavours of tomatoes and olives. Use cherry tomatoes if you can - I couldn't get hold of any on the day I made this dish.

This makes a nice side dish, or perhaps a light lunch with some crusty bread. Adding some new potatoes will make it more substantial.

Serves 2-3

Ingredients 

2 tsp olive oil
2-3 leeks, washed well and sliced fairly thickly.
1 punnet cherry tomatoes, or 4-6 ripe round or plum tomatoes, cut into quarters or sixths
A handful of de-stoned olives, preferably the purple Kalamata kind
A few sprigs fresh thyme or a sprig of rosemary, leaves picked and finely chopped
About half a red chilli, seeds removed, finely chopped (optional)
New potatoes (optional)

Method

Heat the oil in a large pan and add the leeks. Cover with a lid and cook on a moderate heat for 5-10 minutes, removing the lid from time to time to check the leeks aren't burning and to stir them as necessary. Try not to stir too much, though, because you're aiming to keep the leeks fairly intact.

Add the tomatoes and the chilli, if using, and cook for another two to three minutes. The tomatoes should soften but not collapse. Stir in the olives and thyme or rosemary.

If you're looking for a more substantial dish, parboil some new potatoes, cut them in half and add them to the pan at the beginning along with the leeks.