Griddled leeks with hazelnut dressing

Name: Griddled leeks with hazelnut dressing
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 20 baby leeks, about 5-6 per person depending on size, trimmed; 85 grams hazelnut, toasted; 4 Tbsps olive oil, plus a little extra for griddling; 1 juice orange; 1 juice lemon; 2 teaspoons sherry vinegar; 1 small bunch parsley, leaves picked and chopped

Griddled leeks with hazelnut dressing is a side dish that serves 4. One portion of this dish contains roughly 5g of protein, 27g of fat, and a total of 316 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have baby leeks, parsley, sherry vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet.

Instructions

Arrange the leeks in a wide, lidded pan, so theyre 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.

Ingredients you will need

Leek

Water

Equipment you will use

Frying Pan

Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.

Ingredients you will need

Water

Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Mix with the oil, citrus juices and vinegar. Season well.

Ingredients you will need

Vinegar

Cooking Oil

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.

Ingredients you will need

Parsley