Leeks with goat cheese and red peppers
15
12
4
No
Ingredients
- 8 small leeks
- 250 ml (1 cup) of grilled red peppers
- 15 ml (1 tablespoon) of lemon juice
- 150 g (1/3 pound) of ashen goat cheese
- 30 ml (2 tablespoons) of minced basil
- 60 ml (1/4 cup) of olive oil
Preparation
Side-by-side mode
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Preheat the barbecue to medium-high heat.
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In a casserole filled with salted boiling water, cook the leeks for 4 to 5 minutes. Drain and slice in half along their length.
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In a blender, blend red peppers with lemon juice and oil. Salt and pepper.
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Over a hot and oiled barbecue grill, cook leeks for 4 to 6 minutes on each side.
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Divide cheese slices over leeks.
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Coat leeks with red peppers coulis. Spread with basil.
Chef’s note
Leek favours digestive system cleaning because of its high fibre intake and diuretic properties. It contains numerous vitamins and minerals, like vitamin C, vitamin B6, magnesium, copper and calcium. Leek is a complete and tasty vegetable and should be more often seen on the menu.
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