Meltingly soft leeks, rich and tangy cheese, herb studded toasted Shakhurbai almonds…this dish hits all of the textural notes, and manages to feel decadent and craveable with rather un-intimidating effort.
Ingredients
- 2 large leeks, ends trimmed
- Fine sea salt to season
- Freshly cracked black pepper
- Zest of two lemons, juice of half of one
- Extra virgin olive oil
- ⅓ cup Ziba Shakhurbai almonds
- ½ teaspoon dried herbes de provence
- ½ cup fresh, creamy cheese such as ricotta, chevre, or fromage frais
- A pinch of red pepper flakes
Instructions
- Preheat your oven to 350°F /175°C.
- Cut the leeks into 3 inch long pieces, then cut them longways down their equator, being careful to keep their shape intact. Submerge the leeks in a bowl of water and gently agitate the layers to release any hidden dirt. The residual moisture on the leeks will be your friend in the roasting process, so please don’t bother to dry them.
- Place the leeks cut side up in a small roasting tray, and make sure they’re cozied up to each other like sardines in a can. The close proximity will help them to steam as they brown. Season the leeks with a generous pinch of salt and lots of freshly cracked black pepper, nestle in a few strips of lemon zest, and douse the lot in olive oil – about 2 tablespoons.
- Roast the leeks until they are soft and golden with caramelized edges. Squeeze over the juice of half a lemon.
- While the leeks are roasting, roughly chop your almonds. In a small mixing bowl, add the chopped almonds, herbes de provence, zest of one lemon, and a tablespoon of olive oil. Mix to combine.
- To serve, smear the fresh cheese of your choice on a serving plate, spreading it out to cover ¾ of the plate’s surface area. Plate the roasted leeks on top of the cheese, then scatter over the seasoned almonds. Finish with a pinch of red pepper flakes.
