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This dip has depth. Even in a shallow bowl ;) The rich, roasted leeks and the pops of caper berry flavour are offset perfectly by the fresh simplicity of the dipping veggies.

You will need

Serves 6


  • 1 leek, washed and finely diced
  • 4 tablespoons extra virgin olive oil
  • Pinch salt
  • 1 jar caper berries, stalks removed, roughly chopped
  • 3 teaspoons lemon juice
  • 3 tablespoons soy sauce (or tamari if gluten-free required)
  • 3 tablespoons rice vinegar
  • 3 teaspoons sugar

Fresh veg for dipping

  • 1 bunch radishes, halved
  • 1 bunch baby carrots
  • 2 small Lebanese cucumbers, quartered lengthwise
  • 1 cos lettuce, leaves picked
  • 1 teaspoon extra virgin olive oil
  • Pinch salt

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20 mins to prep

  1. Step 1

    In a pan on medium high heat add 1 tablespoon of extra virgin olive oil, leek, a pinch of salt and caper berries. Fry until soft and dark. Add a splash of water if the leek is cooking too quickly. Turn the heat off and let cool.

  2. Step 2

    Pour the leek mixture into a bowl and add 2 tablespoons of extra virgin olive oil, lemon juice, soy sauce, vinegar, and sugar. Using a stick blender, blitz to a smooth paste. Add remaining tablespoon of olive oil and stir through.

  3. Step 3

    Place all of your sliced vegetables onto a serving board and season with a pinch of salt and drizzle with extra virgin olive oil.

  4. Step 4

    Pour the dip into a bowl and serve with the vegetables.

Recipe: Simon Toohey

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