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Griddled leeks with hazelnut dressing

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 318
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 4
  • Protein 5
  • Fat 31
  • Fibre 0
  • Salt 0.01

Nutrition per serving

  • Calories 318
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 4
  • Protein 5
  • Fat 31
  • Fibre 0
  • Salt 0.01

Ingredients

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

  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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