Leek Vinaigrette –Egg Mimosa



  • ½ tsp x Wholegrain Mustard
  • ½ tsp x Apple Cider Vinegar
  • ½ tsp x Lemon Juice
  • Dill
  • Salt & Pepper


  • 1 x leek (180g-200g)
  • 2 x Eggs
  • 1 tbsp x olive oil


  • Cut the leek in half and place in a pan of salted water, cook for 15 minutes or until your leek is softened and tender.
  • Boil two eggs for 9 minutes, refresh in iced water and peel.
  • To make the vinaigrette mix the mustard, vinegar, lemon juice and olive oil. Season with salt and pepper.
  • To assemble, half the leeks and place on a plate. Dress with a little vinaigrette and season.
  • Grate one of the eggs and half the other.
  • Build with more dressing and tear some fresh dill over.
Ian Weight Loss

Lost 5st 4lbs
in 12 weeks

Best thing since a slice of cake.! After seeing a picture of myself at Christmas 2015, l decided to do something so l took the plunge and phoned Alevere.  Hard bit done, the diet is simple, follow it as advised, and watch the pounds fall off, and they literally did.  The hardest thing is walking through the doors, but remember everyone there is in your shoes. I feel 21 again.

Ian Kitchingman