Caramelised leeks with olives and pistachio dressing

These caramelised leeks on a bed of lemon-infused Greek yoghurt topped with an olive and pistachio dressing are a combination to die for!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut off and discard the lower tip of the leeks that has the roots. Cut off the top dark green bit of the leeks. You should end with 2 cilinders of the same length (about 15cm). Cut them in half lengthwise, peel off the the outmost layer, keep it for another recipe with the top dark green bits. Wash the leek halves if necessary.

Step 2

On a large frying pan heat 1 1/2 tbsp extra virgin olive oil on medium heat and fry the 4 leek halves cut side down until the base is slightly golden and caramelised (2-3 min). Keep checking them to make sure they don’t burn. If you press down on the leeks while frying, you’ll get a more even golden base.

Step 3

Turn over the leeks, salt them and pour in the water. When it boils, lower the heat and cover the pan; simmer for 10 minutes.

Step 4

While the leeks simmer, in a small bowl add the Greek yoghurt, 2/3 of the lemon zest and the lemon juice and stir well until you have an even paste. Put to the side.

Step 5

On another small bowl add the chopped pistachios, chopped olives, chopped parsley, chopped spring onions, the chilli flakes (if using), the remaining 1/3 lemon zest, olive oil and salt. Mix well with a spoon.

Step 6

On a plate make a bed with 1/2 of the lemon infused yoghurt base. Once they’re cooked, carefully add 2 leek halves with a spatula and spoon over them 1/2 of the dressing. Repeat for the other plate and serve.