A simple but attractive way to serve leeks, in long lengths with crumbled goat’s cheese and a drizzle of balsamic, increase the quantities for a great dinner party side dish
Prep:5 mins
Serves 2
4-5 thin leeks, trimmed and cut in half lengthways2 tbsp olive oil25g pine nuts, toasted25g goat’s cheese, crumbled1 tbsp balsamic vinegar
STEP 1Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.STEP 2Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat’s cheese. Drizzle with balsamic vinegar to serve.
