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Leeks vinaigrette, goats’ cheese and crispy crumbs
Serves 4 as a starter or side, or 2 as a main course | prep 10 mins | total time
Leeks vinaigrette, goats’ cheese and crispy crumbs
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Serves 4 as a starter or side, or 2 as a main course | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
205Kcal
Fat
17gr
Saturates
5gr
Carbs
7gr
Sugars
2gr
Fibre
3gr
Protein
6gr
Salt
0.6gr
Ingredients
- 350g baby leeks, trimmed
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 tsp grainy mustard
- a handful of breadcrumbs
- a small handful of flat-leaf parsley, finely chopped
- 1 tsp thyme leaves, finely chopped
- 75g crumbly goats’ cheese
Step by step
Bring a pan of salted water to the boil and simmer the leeks for 90 seconds. Drain, rinse in cold water and pat dry.
In a large bowl, whisk together the vinegar, oil and mustard, lightly season and set aside.
Get a griddle pan hot with a dab of oil and griddle the leeks for a minute or so on each side, until nicely charred. Toss them in the vinaigrette; set aside. Fry the breadcrumbs until golden, then stir through the herbs and a pinch of salt. Arrange the leeks on the plates, crumble over the cheese, drizzle over the remaining vinaigrette and scatter with the breadcrumbs.
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Tip
Griddling leeks gives them a lovely smoky sweetness. This recipe works well with asparagus, too. Serve with crusty bread.