"This is a delicious dish full of texture and packed with flavour."
Prep time 30mins
Cook time 35mins
Serves or Makes: 4
- FOR THE FILLING
- 4 Leeks
- 2 tablespoons Butter
- 1 Shallot chopped
- Juice of 1/2 lemon
- Sea salt & Pepper
- FOR THE CRUMBLE
- 80 gram Ground hazelnuts
- 80 gram Oats
- 50 milliliter Olive oil
- 30 gram Grated fresh Parmesan
- 1 teaspoon Sea salt
- Black pepper
Preheat your oven to 200°C/392°F.
Clean your leeks thoroughly by slicing them in middle lengthways and passing them under cold water, darkest colour down, so any mud won’t get stuck.
In a frying pan, fry the chopped shallots in 2 tablespoons of butter.
Add the leeks, the lemon juice and let it cook gently for 10 minutes, turning them every 5 minutes. Add salt and pepper.
PREPARE THE CRUMBLE
In a dish and with a fork mix the oats, nuts and Parmesan. Season to taste.
Drizzle with the olive oil, a little at a time and mix everything with your fingertips, the dough must be granular.
In a baking dish lay your leeks and cover them with crumble mixture.
Bake the dish for 15 minutes until slightly browned. Serve warm… Enjoy… Bon appetit! ♥♥♥