2 leeks
3 slices of stale bread
100 g caramelised almonds
3 tbs sugar
1 spring onion
Salt & pepper
Chimichurri, salsa verde or pesto
Cut the leeks into 10 cm long pieces keeping
them whole. Rinse thoroughly and boil in salted
water for 3-4 minutes.
Heat up a pan and melt the sugar until brown,
but make sure it doesn’t burn. When the sugar is
caramelised add the almonds and stir. Place them on a
greaseproof paper to cool off and roughly chop.
Make the chimichurri or your favourite sauce.
Grill the bread until dry and break up into pieces.
Brush the leeks with oil, season with salt and pepper,
and grill until golden and tender. Put on a plate with
loads of chimichurri on top, finely chop the spring
onion and sprinkle it on together with the almonds and
some pieces of bread.
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Recipe GRILLED LEEKS
GRILLED LEEKS