Griddled leeks with hazelnut dressing
Ingredients
- Step 1 20-24 baby leeks , about 5-6 per person depending on size, trimmed
- Step 2 85g hazelnut , toasted
- Step 3 4 tbsp olive oil , plus a little extra for griddling
- Step 4 juice ½ orange
- Step 5 juice ½ lemon
- Step 6 2 tsp sherry vinegar
- Step 7 small bunch parsley , leaves picked and chopped
Calories: 318
Carbohydrate: 6 g
Protein: 5 g
Fat: 31 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4
TAGS
British
Josh Eagleton
10-30 minute
4 serving
400 kcal or less
Grilled leek
Hazelnut
Hazelnut leek
Hazelnut
Leek
Leek
Leeks vinaigrette
lemon
lemon
Make Ahead
nut
Orange
Orange
Parsley
Quick
Sarah Cook
Sherry vinegar
Vegan
Vegetarian
Veggie starter
Directions
- Step 1 Arrange the leeks in a wide, lidded pan, so they're no more than 2 leeks deep at any point, then pour over enough boiling water to cover. Cover the pan and cook for 4-6 mins until just tender. Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.
- Step 2 Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand. Mix with the oil, citrus juices and vinegar. Season well.
- Step 3 To serve, heat a griddle or frying pan and toss the leeks in some oil. Griddle batches for 1 min on each side until slightly charred and warmed through, then put onto 4 plates. Stir the parsley into the nutty dressing, spoon over and serve.