Name: Pan-roasted Leeks with Hazelnuts
Yield: 4
Ingredients: 20g butter; Olive oil; 8 leeks, green bits cut off and halved lengthways; 2 sprigs of fresh thyme; 1tsp brown sugar; 50g feta cheese or goat’s cheese; 30g toasted hazelnuts, roughly chopped; 2tbsp freshly chopped flat-leaf parsley; Salt and freshly ground black pepper; DRESSING; 3tbsp Greek yogurt; 2tbsp freshly squeezed lemon juice; 1tbsp tahini

VMG Recipes