Salad of leeks, potatoes and pear with blue cheese

So Christmas has come and gone again. If you're anything like me, this means you'll have some odds and ends of Stilton or other blue cheeses hanging around. You could use them up in this substantial salad, which also happens to be about the healthiest way I can think of to use up blue cheese.

I take the view that a salad doesn't qualify as a main meal unless it's really substantial, and preferably capable of being served warm. This dish meets both those criteria.

Ingredients 

Serves 2 as a main meal

200g baby potatoes

2 leeks

1 celery stick

1 tbsp fresh thyme, leaves picked

1 pear

25g/ 1oz crumbled blue cheese (Stilton works well)

A few celery leaves (optional)

Method

Start by washing the potatoes, and cut the. in half unless they're very small. Put them on to boil in a medium pan of boiling water. Simmer for 15-20 minutes or until cooked but not falling apart.

While the potatoes are cooking, wash the leeks and slice them about 2cm/ just less than an inch thick. Slice the celery thinly. Put the leeks, celery and thyme leaves in a large heavy pan with a lid, with just a spoonful of water. Cook over a medium heat, covered. Stir them occasionally but not too often, as you don't want the slices of leek to break up. Cook for about 10 minutes or until the vegetables are soft. 

Mix the cooked potatoes together with the leeks and celery, plus any juices that have come out of the leeks, and season to taste. You can eat this hot, warm or at room temperature - crumble over the cheese and garnish with celery leaves just before serving.