8 medium sized leeks
6 tablespoons olive oil
juice & zest of 1 lemon
1 tablespoon of Dijon mustard
1 1/2 tablespoons honey
50g whole hazelnuts
a handful of parsley, chopped
a little oil for cooking
Top and tail the leeks. Place in a large pan and pour over enough boiling water to cover. Put the lid on and cook for 4 minutes until just tender. Drain the hot water, refresh with cold and drain again. Set aside.
To toast the hazelnuts, set the oven to 180ºC. Place them on a baking tray and roast in the oven for 10-15 minutes. Hazelnut skins can taste bitter. To remove them, place in a tea towel and gently rub them together.
To make the dressing, put the olive oil in a bowl, add the lemon juice and zest, mustard and honey and whisk together until amalgamated.
Roughly chop the hazelnuts and add to the dressing along with the parsley.
Heat a griddle pan until smoking hot. Slice the leeks lengthways and brush with oil. Put the leeks on the griddle pan in batches and cook for 1 minute on each side. Transfer to a serving dish and spoon over the hazelnut dressing.