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Griddled leeks with hazelnut dressing

Griddled leeks with hazelnut dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal318
fat31g
saturates3g
carbs6g
sugars4g
fibre0g
protein5g
low insalt0.01g
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Ingredients

  • 20-24 baby leeks , about 5-6 per person depending on size, trimmed
  • 85g hazelnut , 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

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.

Recipe from Good Food magazine, December 2008

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