Slow-Cooked Leeks, Yoghurt and Walnuts

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

  • About

Lightly toasted walnuts are scattered over the top of these leeks for crunch.

Ingredients

  • 25 g butter
  • 1 tablespoon olive oil
  • 600–700 g

Method

To cook the leeks, melt the butter with the olive oil in a small-medium pan. When bubbling and golden, add the leeks and half the mint and season with salt and pepper. Cook over a medium heat for about 15–20 minutes, stirring occasionally or until they are soft and sweet.

To make the stabilised yoghurt, place all the ingredients in a bowl and whisk until smooth. When the leeks are ready