Yesterday, at the Food and Words 2016 seminar in the atmospheric Mint complex in Macquarie Street Sydney, we were encouraged to eat more vegetables and less meat. The thread of the presentations throughout the day stitched together ideas about local food, global systems, ethical production, health and sustainability. All interesting and important stuff.
So when I opened the fridge last night to prepare dinner, I had in mind to eat vegetables. Two beautiful, slender, pale green leeks and some goats’ cheese presented themselves. A bunch of spring onions, an orange, a handful of walnuts and some parsley from the garden were put to work to transform the leeks into a meal. No meat was required nor missed.
It is certainly possible, with delicious results, to move the focus of vegetables from the side of the plate into the centre. Making them a healthy and, in this case gluten-free, option for a simple dinner.
Caren
Chargrilled Leeks, Walnut and Goats’ Cheese Salsa, Walnut and Orange Dressing
2 leeks, washed, trimmed and outer leaves removed
50 gm fresh walnuts
4 spring onions
1 handful of parsley, washed, trimmed and dried
½ orange, zest and juice
80 gm goats’ cheese, broken into small pieces
Olive oil
Dressing
50 ml orange juice
50 ml virgin olive oil
25 ml walnut oil
25 ml white wine vinegar
Sea salt and pepper
Place the leeks in a wide fry pan, add about 2cm water and cook on medium heat for a few minutes. Turn the leeks and cook until just tender. Drain the leeks and dry them with kitchen paper.
In the meantime, toast the walnuts in the pan until just coloured. Remove to a board and roughly chop the nuts.
Trim the spring onions and slice the white and light green parts into ½ cm rounds.
Chop the parsley.
Put the walnuts, spring onions, parsley, orange zest and goats’ cheese into a small bowl and gently mix to combine.
Combine the dressing ingredients in a glass jar and shake to combine. Add salt and pepper to taste.
Heat a chargrill plate. Cut the leeks lengthwise and brush lightly with olive oil. Place the leeks flat side down onto the grill plate and grill for 3 minutes. Gently lift them and turn onto the rounded side and continue grilling for a few minutes until cooked through but still retaining their shape.
Transfer the leeks onto plates and spoon over the salsa and then the dressing.