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Roasted leeks, shallots and almonds with ricotta on sourdough
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400g pack trimmed leeks, each cut into 4 pieces
400g pack echalion shallots, peeled and halved lengthways
1 bulb garlic, unpeeled and halved horizontally
1 tbsp olive oil
1 lemon, zest and juice
2 tbsp flaked almonds (optional)
4 slices 1 triple malt sourdough bread with seeds, toasted
1 tsp balsamic vinegar
Greek basil leaves
1. Preheat the oven to 220°C, gas mark 7. Put the leeks, shallots and garlic in a roasting tin, drizzle with the oil, cover with foil and bake for 15 minutes. Remove the foil, then roast for a further 15 minutes, until the vegetables are tender.
2. Lift the garlic out and put on a small plate. Add the lemon zest and juice to the leeks and shallots, then scatter with the flaked almonds, if using, and return to the oven for a further 3-4 minutes until the almonds are lightly browned.
3. Meanwhile, using a fork, gently squeeze the garlic halves out of the skins and roughly mash. Stir into the ricotta, then spread the mixture onto the slices of toast. Top each slice with the roasted vegetables and lemony pan juices. Drizzle with balsamic vinegar, scatter over a few Greek basil leaves and finish with a grinding of black pepper to serve.
This recipe appeared in Waitrose Health, Autumn 2018 issue
Typical values per serving:
This recipe was first published in September 2018.