Griddled leeks & goat’s cheese
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Griddled leeks & goat’s cheese

By Sophie Godwin

A simple but attractive way to serve leeks, in long lengths with crumbled goat's cheese and a drizzle of balsamic, increase the quantities for a great dinner party side dish

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 321
  • fat 24g
  • saturates 5g
  • carbs 11g
  • sugars 8g
  • fibre 10g
  • protein 10g
  • salt 0.2g

Ingredients

  • 4-5 thin leeks, trimmed and cut in half lengthways
  • 2 tbsp olive oil
  • 25g pine nuts, toasted
  • 25g goat's cheese, crumbled
  • 1 tbsp balsamic vinegar

Method

  1. Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.

  2. Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat’s cheese. Drizzle with balsamic vinegar to serve. 

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