BBQ’d Leeks with Harissa & Hazelnut | Recipe by sousvidetools.com
BBQ’d Leeks with Harissa & Hazelnut
- COOK TIME: 15 mins
- PREP TIME: 15 mins
- DIFFICULTY: Easy
- SERVES: 2-4
4 leeks, trimmed and halved lengthwise
80g extra virgin olive oil, plus extra for drizzling
Zest & juice of ½ lemon
1/2 bunch coriander, roughly chopped chopped
40g hazelnuts, roasted and finely chopped
This inspired vegan BBQ dish from Chantelle Nicholson is perfect at any get together, it can be the main focus or a tasty side . Find more mouth watering recipes from Chantelle at her Instagram account chef_chantelle.
Begin by making the dressing. Place the harissa, oil, lemon zest and juice into a bowl. Whisk well and season.
Drizzle the leeks with oil and season well with salt. Place on the grill, cut side down. Cook until golden then flip over. Continue to do this until the leeks are cooked through.
When ready, place the leeks, cut side up, on a serving plate. Spoon over the dressing. Top with the hazelnuts and coriander and serve.