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Caramelised leeks with olives and pistachio dressing
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Caramelised leeks with olives and pistachio dressing
2/2
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Fernando O
By Fernando O

Caramelised leeks with olives and pistachio dressing

6 steps
Prep:10minCook:12min
Quick, easy and delicious! Caramelised leeks on a bed of lemon-infused Greek yoghurt topped with an olive and pistachio dressing. Is is a combination to die for!
Updated at: Thu, 24 Apr 2025 15:16:39 GMT

Nutrition balance score

Good
Glycemic Index
29
Low
Glycemic Load
4
Low

Nutrition per serving

Calories417.3 kcal (21%)
Total Fat35.9 g (51%)
Carbs15.4 g (6%)
Sugars7.1 g (8%)
Protein11.7 g (23%)
Sodium371.4 mg (19%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

For the leeks

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- we won’t use that, but you can keep it for another recipe. 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 as the can have some soil.
Cutting BoardCutting Board
KnifeKnife
leeksleeks2
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.
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.
Frying PanFrying Pan
SpatulaSpatula
leeksleeks2
extra virgin olive oilextra virgin olive oil1 ½ Tbsp
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.
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.
Frying PanFrying Pan
LidLid
sea saltsea salt1 pinch
waterwater200ml

The base

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.
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.
BowlBowl
SpoonSpoon
lemonlemon1
Greek yoghurtGreek yoghurt200g

The dressing

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.
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.
BowlBowl
SpoonSpoon
PistachioPistachio15g
pitted green olivespitted green olives30g
fresh parsley leavesfresh parsley leaves2 tsp
spring onionspring onion1
chilli flakeschilli flakes1 tsp
extra virgin olive oilextra virgin olive oil2 Tbsp
sea saltsea salt1 pinch
lemonlemon1

Plating

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 (1/4 on each). Repeat for the other plate and serve.
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 (1/4 on each). Repeat for the other plate and serve.
SpoonSpoon
SpatulaSpatula