Roasted Leeks with Blood Orange
Roasted Leeks with Blood Orange and Dill
Lior Lev Sercarz
4 medium size leeks, cut in half lengthwise and well rinsed
1 1/2 tablespoons Shabazi N38 spice
2 blood oranges, skin removed and cut in segments (keep all possible juice)
1 to 2 ounces Manchego cheese, shaved with a vegetable peeler
3 sprigs of dill, washed, dried and leaves removed
Preheat the oven to 400 degrees.
Place the cut leeks on a baking tray lined with parchment paper and drizzle them with a generous amount of olive oil. Season with salt and 1 tablespoon of the Shabazi blend. Roast in the oven for about 15 to 20 minutes while flipping the leeks once to get a nice char on each side. Remove from the oven and set aside.
In a small bowl whisk the blood orange juice collected while cutting them with some olive oil, salt and remaining 1/2 table spoon of Shabazi spice. If you you do not have enough juice from the oragne you can add some lemon juice.
Placed the roasted leeks on a serving platter and drizzle the dressing on top. Place the blood orange segment on top and garnish with the dill leaves and manchego shavings.
Variations & Ideas:
Add toasted chopped hazelnut or almonds on top.
Add thin slices of smoked salmon on top and replace the manchego with crumbled goat cheese or sour cream.
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