Griddled leeks with hazelnut dressing
A light, citrussy vegetarian starter - it's just as good at room temperature if you don't want to do last-minute griddling
Recipe uploaded by
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Vegan
- 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.
- 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.
- 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.
PER SERVING
318 kcalories, protein 5g, carbohydrate 6g, fat 31 g, saturated fat 3g, fibre 0g, sugar 4g, salt 0.01 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8638/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Vegan
Ingredients
- 20-24 baby leeks , about 5-6 per person depending on size, trimmed
- 85g hazelnuts , toasted
- 4 tbsp olive oil , plus a little extra for griddling
- juice ½ orange
- juice ½ lemon
- 2 tsp sherry vinegar
- small bunch parsley , leaves picked and chopped
PER SERVING
318 kcalories, protein 5g, carbohydrate 6g, fat 31 g, saturated fat 3g, fibre 0g, sugar 4g, salt 0.01 g
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