RECIPE: Charred Leeks with Baked Harissa Feta

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.

Find out more about Ian our new chef here