We don’t have this kind of giant leeks in Korea, but only skinny spring onions. I was amazed how big the leek can be at the market. They taste like garlic, very spicy when eaten raw or undercooked because of sulfur-containing compounds called allicin. Allicin is anti-bacterial, anti-viral and anti-fungal. Leeks have a good source of vitamins, powerful antioxidants and anti-cancer benefits. So add more leeks into your diet! For example in your stir-fry, frittata, soup, salads, terrine, etc. It is very versatile and incredibly sweet when cooked. This salad or side dish will go really well with any kind of protein or just by itself 🙂
Ingredients
1/2 of leek
1/2 cup of cooked French lentils
1 tsp of coconut oil
1 tsp of harissa paste
5 green olives halved
1/2 onion caramelised
1 tsp olive oil
a squeeze of lemon
1 tsp of cottage cheese
salt and pepper to taste
parsley for garnish
Slice off most of the green tops. Halve the leek bottoms and run under cold water to remove any grit. Steam the leeks until just soft and then set aside. Brush with coconut oil and grill them over medium heat until you get nice grill marks on each side. Meanwhile, cook the French lentils until soft. For harissa dressing, mix harissa, olives, caramelised onion, olive oil, a squeeze of lemon, salt and pepper in a mixing bowl. Arrange grilled leeks on a serving plate. Spoon cooked lentils and harissa dressing over the leeks. Garnish wish cottage cheese and parsley on top.
