This is an easy vegan salad I made for an Australia Day barbeque - however the fact that this dish looks like the national colours is PURELY COINCIDENTAL.
3 leeks, trimmed
2 tablespoons olive oil
3 teaspoons soy sauce
3 oranges, peeled and sliced into thin rings
400g watercress, picked over
2 tablespoons olive oil (to dress)
Slice leeks in half lengthways and rinse in cold water.
Cut leeks into 3 cm lengths and then thinly slice.
Heat olive oil in a saucepan over medium heat. Simmer the leeks and cover for 10 minutes, or until soft.
Drizzle leeks with soy sauce and leave to cool.
Layer the orange slices with watercress and leeks. Dress with olive oil and serve.
From Marie Claire's Crisp