Griddled leeks with hazelnut dressing
By Sarah Cook
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
Nutrition per serving
- kcal 318
- fat 31g
- saturates 3g
- carbs 6g
- sugars 4g
- fibre 0g
- protein 5g
- salt 0.01g
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
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.
