Leeks on toast with shaved coolea

Serves 4

(Jason Lowe)

Coolea is a lovely Irish cheese that has the characteristics of a Dutch cheese.

4-5 medium-sized leeks
4 slices of sourdough
2-3tbsp olive oil
70-80g coolea
Salt and freshly ground black pepper

Cook the leeks in boiling salted water for 10-12 minutes until tender, then remove and leave to cool. Cut the leeks into -1cm lozenges. Toast the bread, arrange the leeks on top, season and spoon over the oil. Shave the coolea or Parmesan with a sharp knife; arrange on the leeks.