Griddled leeks with hazelnut dressing

Griddled leeks with hazelnut dressing

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(1 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
A light, citrussy vegetarian starter - it's just as good at room temperature if you don't want to do last-minute griddling

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal318
  • fat31g
  • saturates3g
  • carbs6g
  • sugars4g
  • fibre0g
  • protein5g
  • salt0.01g


  • 20-24 baby leeks, about 5-6 per person depending on size, trimmed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 85g hazelnut, toasted



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 4 tbsp olive oil, plus a little extra for griddling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice ½ orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp sherry vinegar
  • small bunch parsley, leaves picked and chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

  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.

  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.

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