This starter will embellish your repertoire and enliven any meal, whether with your family or with guests. Nduja is a southern Italian sausage spread which contributes the fiery flavour of roasted peppers, offsetting the nuttiness of the dressing and smoky earthiness of the leeks. All in all it's an uplifting beginning to any meal.
Grilled leeks with hazelnut dressing and nduja
Serves 4
4 leeks
200g hazelnuts
100ml olive oil
130ml hazelnut oil
50ml soya sauce
10ml sherry vinegar
1 garlic clove
50ml vegetable oil
200g jar nduja
Set the oven to 180C/160C fan/gas mark 4.
Cutting the tops off the leeks to leave only the white stalk. Run the leeks under cold water for 10 minutes to remove any dirt or sand.
Bring a large pan of heavily salted water to the boil, add the leeks and cook them for 15 minutes until tender.
While the leeks are cooking make the dressing. Place the hazelnuts on an oven tray and roast them in the oven for six minutes until they turn light gold.
Remove the hazelnuts from the oven and place them in a food processor along with the olive oil, hazelnut oil, soya sauce, sherry vinegar and garlic, and pulse blend them to give a course texture. Remove the dressing from the food processor.
Once the leeks are tender remove them from the water and allow them to steam dry for five minutes.
Meanwhile heat a griddle pan. Cut the leeks in half lengthways and brush the inside with vegetable oil before placing onto the griddle, cut side down. Cook the leeks until dark golden before turning on to the other side and repeating the process.
Warm the nduja in a small pan. When the leeks are golden remove them from the griddle and place them on serving plates. Spoon the hazelnut dressing over the leeks and top them with the warm nduja.
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