Grilled leeks with pecorino
Brush the leeks with sunflower oil, sprinkle with salt and pepper, and grill in a frying pan, grill pan, or on the BBQ on both sides until lightly caramelized.
Ingredients · Servings 4 people
- 8 leeks
- 15 g butter
- 100 ml almond milk
- zest of 1 lemon
- 1 tbsp sunflower oil
- salt and pepper
- 50 g Pecorino
- 30 g smoked almonds
Method · 40 min
- Cut off the green part of the leek and chop finely. Wash well and let drain.
- Melt the butter in a pan, add the chopped leeks and let them wilt.
- Pour almond milk into the pan and cook over low heat until the leeks are completely tender.
- Puree the cooked leeks with almond milk using an immersion blender or food processor until smooth, and season to taste with salt and lemon zest.
- Cut the white parts of the leek in half lengthwise and wash out any soil. Dry thoroughly.
- Brush with the leeks in sunflower oil, sprinkle with salt and pepper, and grill in a frying pan, grill pan, or on the BBQ on both sides until lightly caramelized.
- Spoon a generous dollop of purée onto a large dish and place the grilled leeks on top. Sprinkle a little lemon zest over it, add plenty of Pecorino, and garnish with the finely chopped smoked almonds.
