This easy-to-prep leek dish from The Telegraph makes a wonderful side, or a great toast-topper for a weeknight meal or weekend brunch. Leeks are from the same family as onions and garlic but hold a more subtle flavour. Whilst they possess many of the same nutrients as the more potent alliums in the family, they do so in less concentration. This recipe mixes the leek’s goodness with walnuts for a dish that’s full of omega-3 essential fatty acids.
Serves four.
Ingredients:
- 8 small leeks, cleaned
- 50g (1¾oz) walnut halves
- 1 tsp chopped rosemary
- 4 tbsp walnut oil
- 2 tbsp champagne or white-wine vinegar
- 2 tbsp finely chopped
- flat-leaf parsley
Directions:
Bring a pan of salted water to the boil, add the leeks and cook for several minutes. Once soft, drain and place the leeks in a bowl of ice water to stop the cooking and keep the green colour.
Whilst they’re cooling, warm a frying-pan over a medium heat. Add the walnut halves and the rosemary, cooking for five minutes or until golden. Turn them out onto a chopping board and chop coarsely.
In a bowl, hand-whisk the oil, vinegar and parsley together. Add a bit of salt and pepper.
Place the leeks on plates, spoon the dressing over and sprinkle with the walnut and rosemary mixture before serving.