Roasted Leek with Yogurt and Toasted Walnuts


This dish is heavenly, let the leeks get a nice char on them.

1/4 c Greek yogurt
1 1/2 tsp lemon zest
1 tsp minced marjoram
1/2 sugar
salt and pepper
1/4 c walnut halves, toasted
6 very fresh leeks, white and light green parts only, trimmed and halved lengthwise
Extra-virgin olive oil, for drizzling
2 TBSP lemon juice

Preheat oven to 375.

Roasted Leeks with Yogurt and Shaved Toasted Walnuts

In a small bowl, blend the yogurt with the lemon zest, marjoram and sugar. Season with salt and pepper and mix well.

Spread the leeks on a baking sheet in a single layer. Drizzle with 1 TBSP of olive oil and the lemon juice and season with salt and pepper; rub to coat the leeks thoroughly.

TRoast for about 20 minutes, tossing occasionally, until the leeks are tender, golden and crispy in spots.
Transfer the leeks to a platter or plates. Top with nuts and Drizzle with olive oil and serve with the yogurt sauce.

Serves 2.


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