Using the seasonal abundance of leeks here at Green Farm, our new resident Chef, Ian Waghorn has taken just a few simple ingredients to create something really flavoursome. A simple and easy recipe with just 4 ingredients that serves 4 people.
Ingredients
4 leeks
butter 100g or olive oil
100g feta
2 tbsp harissa paste
Equipment
Large deep saucepan
Baking tray to fit the leeks
Mixing bowl
Tin foil
Method
Place a large deep pan of salted water on to boil.
Set the oven to 180 degrees Celcius.
Crumble the feta into a bowl and mix with the harissa paste, for extra flavour leave overnight to marinate!
Remove the dark green bitter tops of the leeks by cutting off about 5 cm from the top of the leek.
Cut the leeks in half vertically and trim the bottoms, wash well.
Put the leeks into the boiling water and cook for 3-4 mins.
Remove from the water and put into a bowl of cold water, to cool down.
Once cooled, lay the leeks onto the baking tray and add the butter or olive oil.
Season with salt and pepper, cover with tin foil and place in the oven for 10 - 15 minutes until the leeks are tender.
Once tender, remove the foil and sprinkle the feta on top and return to the oven for a further 5 minutes (If you like extra crispy you can turn up the oven to 200 degrees at this point!
Tips
Don't cut too much off the bottom of the leek will fall apart when boiling it
Careful! not too much seasoning, as the feta can be salty!
Try finishing the dish with some pumpkin seeds for a little crunch.