Mid Week Recipe: Lemony Leeks

Wednesday, 4 June 2014

Today I've got a quick, but tasty, veggie dish for you. It works well as a main course, but would also be great as a side.

Lemony Leeks with Chickpeas & Feta

Serves 2-3

3 large leeks
250ml veggie stock
400g tin of chickpeas
75g feta cheese

For the dressing:
2 tbsp olive oil
1 tsp runny honey
Juice & zest of a lemon
1 garlic clove
1 small bunch of dill

Salt & pepper

1. Slice the leeks into 5cm chunks on the diagonal.

2. Heat the stock in a saucepan until simmering, then add the leeks, cover and simmer for 4-5 minutes

3. Meanwhile, make the dressing by combining all the remaining ingredients except for the lemon zest & the dill

4. Chop the feta into cubes

5. When the leeks are just tender, remove them from the pan and put them into your serving bowls, leaving the remaining stock in the pan

6. Add the chickpeas to the pan and warm through for about a minute. Add half the dill and toss

7. Serve the chickpeas on top of the leeks. Add the feta, the dressing, the lemon zest, the rest of the dill and salt & pepper to taste

I like some griddled flatbread with my lemony leeks!


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