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
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.
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.
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.