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
Serves 4
20-24 baby leeks, about 5-6 per person depending on size, trimmed85g hazelnut, toasted4 tbsp olive oil, plus a little extra for griddlingjuice ½ orangejuice ½ lemon2 tsp sherry vinegarsmall bunch parsley, leaves picked and chopped
STEP 1Arrange 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.STEP 2Whizz 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.STEP 3To 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.
