One of my favourite restaurants in the Cape Winelands is Maison. The food is incredible and you sit on a green sweeping lawn looking over the vineyards and the mountains. The perfect summer lunch destination.
The last time I went to Maison I had yet another delicious meal, but what really stood out was one of the vegetarian dishes with leeks as the star. The leeks were grilled and topped with brown butter, toasted almonds and fromage blanc. This relatively simple dish definitely was the dish of the day!
Since I love leeks so much, I decided to try and recreate it in my own kitchen. My version does differ from original (since I had no recipe!) but I am supper happy with the outcome. The leeks are soft and sweet, with salty butter and creamy yoghurt complementing the crunch of the almonds – the perfect side for any meal (seriously it goes with everything – peri peri chicken, roast lamb, steak etc). To top it off it is super simple and requires almost no work! An added bonus for me is that I get the most amazing leeks in my bi-weekly veggie box!
Roast Leeks with Almonds
Serves 3-4 (as a side)
- 6-8 large leeks, trimmed and washed well
- Olive oil
- Salt and pepper
- 1/4 cup almonds
- 15g butter, cubed
- 4-5 Tbsp full cream plain or Greek yoghurt
- Preheat the oven to 180 C
- Place the leeks in an oven proof dish, drizzle with olive oil and season
- Place in the oven and cook for 20 – 30 minutes (or until the leeks are soft)
- Remove from the oven and place the cubed butter over the leeks
- While the butter is melting, place the almonds in a frying pan on high heat
- Toast for a few minutes (be careful that they don’t burn)
- Once toasted, roughly crush in a pestle and mortar or chopped with a knife
- Add dollops of yoghurt over the top of the leeks and sprinkle with the almonds and serve