Instructions: Clean the leeks under running water, removing all their sand. Slice off the roots and tough green ends. Then slice each leek in half vertically, taking care not to disrupt the petal formation. Set the leeks cut side down in a Starburst pattern with the white parts at the center, in a 9-inch (23-cm) glass pie dish. Sprinkle with the 3 Tbs (45 ml) of stock and cover with vented plastic wrap. Microwave on full power for 4 1/2 to 5 minutes or until the leeks are tender, rotating the dish midway. Let them stand while you prepare the vinaigrette.

In a processor or blender combine the tomato, vinegar, oil, remaining stock and garlic and whiz until well combined. When youre ready to serve, pour the vinaigrette into a small bowl, cover with plastic wrap and microwave on full power for about 5 seconds, or until warm. Then pour it in a pool onto a serving plate and set the leeks in, cut side down.

NOTES : The vinaigrette is also delicious with cooked asparagus, zucchini slices, carrot buttons, broccoli, green and wax beans and cold poached chicken and fish.

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