Bring a large pan of salted water to a boil and add the teaspoon of salt, peppercorns and mustard seeds. Cut the leeks in half widthways and add them to the water. Cover with a lid and simmer for 30 minutes, or until completely tender all the way through.
Remove the leeks from the water and discard it. Leave the leeks to cool completely.
Make the dressing by whisking together all the remaining ingredients. Taste to check the seasoning and sweetness and adjust accordingly.
Slice the leeks in half lengthways and arrange on plates or serving dishes. Pour over the dressing and either serve straight away or chill until needed. These will happily sit in the fridge for up to 2 days. Garnish with a sprinkle of dill before serving.
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