Winter panzanella leeks

Name: Winter panzanella leeks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 400 g Trimmed Leeks, cut diagonally into 2 cm rounds; 200 g sourdough, cut into 2 cm chunks; 2½ tbsp extra virgin olive oil; 2¼ tsp zaatar; 100 g thick cut cavolo nero, woody stems removed; 2 tbsp Ottolenghi Preserved Lemon Marinade; 100 g Waitrose Taleggio

A cold-weather spin on the classic Italian salad.

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Serves2
CourseLunch
Prepare10 mins
Cook20 mins
Total time30 mins

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400g Trimmed Leeks, cut diagonally into 2 cm rounds
200g sourdough, cut into 2 cm chunks
2½ tbsp extra virgin olive oil
2¼ tsp zaatar
100g thick cut cavolo nero, woody stems removed
2 tbsp Ottolenghi Preserved Lemon Marinade
100g Waitrose Taleggio

Preheat the oven to 200ºC, gas mark 6. On a large baking tray, toss the leeks and bread in 2 tbsp oil and 2 tsp zaatar, then roast for 10 minutes. Meanwhile, in a bowl, massage the cavolo nero with ½ tbsp oil and a pinch of salt, then stir into the tray and cook for 5-8 minutes until golden.
In a large bowl, whisk the lemon marinade with 1 tbsp water, then stir in the roasted veg. Tear the cheese into 1cm chunks, then dot on top of the veg. Sprinkle over the remaining zaatar to serve.