Ingredients
Serves 4
6 small leeks
1 lemon
Small handful of flat-leaf parsley
30g pine nuts
6 tbsp olive oil
Salt and freshly ground black pepper
Instructions
- Heat the oven to 170°C/gas mark 3.
- Cut the green tops off the leeks, remove the outer layer and trim off the root end, keeping the leek intact. Cut the leeks in half lengthways through the root and soak in a bowl of cold water for 5–10 minutes.
- Meanwhile, finely grate the zest from the lemon and squeeze the juice. Coarsely chop enough parsley leaves to give you 1 tbsp. Scatter the nuts on a baking tray, toast in the oven until golden, about 5 minutes, then tip onto a plate; leave to cool.
- Drain the leeks, add to a large pan of boiling water and boil for 2 minutes. Drain and place in a shallow roasting tin, cut side up. Drizzle over the olive oil, sprinkle with a little salt and roast in the oven for 40–50 minutes until tender.
- Remove the leeks to a serving plate and keep warm. Taste the pan juices, add a little lemon zest and juice to taste and season with salt and pepper. Add the pine nuts and chopped parsley, then pour the dressing over the roasted leeks and serve immediately, as a starter or side dish.