Toasted hazelnuts and fried sage add a wonderful nuttiness to this green side dish of sweet aliums. Finish with a mustardy marinade that clings to the leeks the longer it sits.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 432 |
| Fat | 47g |
| Saturates | 10g |
| Protein | 3g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFFinely slice the garlic cloves and zest and juice the lemon.
To make the marinade, in a small bowl, whisk the olive oil, garlic, lemon zest and juice, mustard and salt together and pour into a large, flat casserole dish.
Heat a griddle pan over a high heat and grill the leaks for 3-5 minutes or until char lines form and the leeks become tender.
Place the warm grilled leeks in the marinade and allow to stand for at least 30 minutes or overnight.
Heat the butter in a small pot over a medium heat and add the sage leaves. Cook for 2-3 minutes or until crispy and drain on a paper towel.
Toast and chop the hazelnuts.
Serve the leeks on a large plate with a drizzle of the marinade, crispy sage and toasted hazelnuts.