The earthiness of the rye berries and breadcrumbs are paired with leeks and boiled eggs here for a warm salad packed with flavour A Scandinavian-inspired salad with lemon-dressed rye grains and steamed leeks, finished with a dill and crème fraiche dressing Credit : Haarala Hamilton Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 28 May 2026 1:55pm BST You can use whole baby leeks for this if you prefer (leave them whole – three to four per person), and go for a soft-boiled egg instead of hard. Requires soaking time overnight.…