Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 350grams baby leeks, trimmed
- 2tablespoons white wine vinegar
- 2teaspoons wholegrain mustard
- 50grams hazelnuts
- 3tablespoons parsley, fresh, chopped
- 75grams goats cheese, crumbled
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
6.5grams
Fat
30.0grams
Carbs
13.6grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Griddled baby leeks make an elegant side dish or entree with hazelnuts and creamy goats cheese.
Method
Step 1 of 4
Bring a pot of water to the boil and cook the leeks for 90 seconds, drain well and pat dry. Heat a griddle pan on high heat, drizzle a little oil and cook the leeks for 1 minute on each side until lightly charred.
Step 2 of 4
Whisk the rest of the oil, mustard and vinegar together in a large bowl. Add the leeks and toss well to coat.
Step 3 of 4
Place the hazelnuts in a dry pan on medium high heat and cook for 3-4 minutes, tossing frequently, until lightly toasted. Chop into rough pieces.
Step 4 of 4
Serve the leeks with extra dressing drizzled on top, crumbled goats cheese, toasted hazelnuts and fresh parsley.
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