Layered squash, barley & spinach pie
A spectacular veggie Christmas centrepiece - when sliced, it looks stunning, and the flavours go brilliantly with all your favourite trimmings
Griddled leeks with hazelnut dressing
Serves 4
Easy
Prep:
Cook:
A light, citrussy vegetarian starter - it's just as good at room temperature if you don't want to do last-minute griddling
Skip to ingredients
- 20-24 baby leeksabout 5-6 per person depending on size, trimmed
- 85g hazelnuttoasted
- 4 tbsp olive oilplus a little extra for griddling
- juice ½ orange
- juice ½ lemon
- 2 tsp sherry vinegar
- small bunch parsleyleaves picked and chopped
Nutrition: per serving
- kcal318
- fat31g
- saturates3g
- carbs6g
- sugars4g
- fibre0g
- protein5g
- salt0.01glow
Method
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.
