4-5 thin leeks, trimmed and cut in half lengthways
2 tbsp olive oil
25g pine nuts, toasted
25g goat's cheese, crumbled
1 tbsp balsamic vinegar
Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.
Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat’s cheese. Drizzle with balsamic vinegar to serve.