Roasted Leeks with Sherry-Mustard Vinaigrette

Ingredients:

• 3 leeks, trimmed and halved lengthwise
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Almond flakes and roasted pistachios, for topping

Sherry-mustard Vinaigrette:

• 1 tbsp sherry vinegar
• 1-2 tsp Dijon mustard
• 3 tbsp olive oil
• 1 tsp honey 
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 200°C
2. Prepare the leeks by placing the halved leeks on a baking tray. Drizzle with olive oil and season with salt and pepper
3. Roast for 20-25 minutes, until tender and lightly golden at the edges
4. In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, and a pinch of salt and pepper
5. Arrange the warm roasted leeks on a serving plate. Spoon over the vinaigrette and finish with almond flakes and roasted pistachios on top

Benefits:
Leeks are full of fibre and vitamins such as vitamins K, A and C. Combined with the healthy fats from olive oil and nuts, this dish is light but very nourishing. Since leeks are in season right now, they’re also at their best: fresh, flavourful, and more affordable too.