Roasted Leeks with Edamame, Herbs, Parmesan and Mozzarella
This salad does not take much time to prepare. However, you can cook the leeks and edamame in advance and reheat gently before adding the cheese and serving.
Ingredients
- 8 Leeks trimmed and cut into small pieces*
- 3 tbsp olive oil
- fleur de sel sea salt
- Black pepper
- 9 oz (250 g) Edamame frozen, shelled
- 1 small bunch basil leaves chiffonade **
- 1 small bunch Mint Leaves chiffonade
- 1 lemon for zest and juice
- 1 oz (20 g) Parmesan finely shaved with a peeler
- 5 oz (125 g) Buffalo Mozzarella cut in small pieces
- Optional: Watermelon radish sliced 1/16 inch thick with mandolin
Instructions
- Heat the oven to 220˚C (425˚F).
- Lay the leeks in a 20cm x 30cm ovenproof dish, pour two tablespoons of oil over the leeks and season with one teaspoon of salt, and a sprinkling of pepper.
- Roast for 25 minutes, until the leeks are soft and starting to caramelize.
- Meanwhile, bring a small saucepan of water to a boil, blanch the edamame beans for three minutes, then drain.
- Add the edamame to the cooked leeks, then add the basil, mint, lemon zest and Parmesan, and toss gently.
- Add pieces of Mozzarella, and serve straight from the roasting dish or transfer to individual plates.
- Just before serving, drizzle with olive oil, lemon juice and a sprinkle of fleur de sel.
Notes
Use only the white and light green part of the leeks.
Chiffonade: is a slicing technique where leafy herbs or greens are cut into long, thin strips.
The watermelon radish is optional but it does add colour and crunch to the dish.
Tried this recipe?Let us know how it was!