Name: Griddled leeks with hazelnut dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Griddled leeks with hazelnut dressing

Griddled leeks with hazelnut dressing

Sarah Cook

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 5 out of 5.1 ratingRate

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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

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Layered squash, barley & spinach pie

A star rating of 3.7 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal318
fat31g
saturates3g
carbs6g
sugars4g
fibre0g
protein5g
salt0.01g

low

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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