Baked leeks with goats' cheese

Ingredients

For the baked leeks

2 leeks, cut diagonally into 10cm/4in pieces

2 tbsp vegetable oil

salt and freshly ground black pepper

1 garlic clove, finely chopped

400g/14oz goats' cheese

175g/5¾oz unsalted butter

1 free-range egg

1 tbsp chopped fresh chives

To serve

2 large handfuls baby leaf spinach, washed

4 slices pumpernickel bread

Preparation method

1.Preheat the oven to 180C/350F/Gas 4.

2.For the baked leeks, place the leek pieces into an ovenproof dish

and drizzle over the oil.

3.Season, to taste, with salt and freshly ground black pepper, then

sprinkle over the chopped garlic.

4.Transfer the dish to the oven and roast for 12-15 minutes, or until the

leeks have softened. Set aside to cool a little, then carefully remove

the hardened outer skin on each piece of leek.

5.Meanwhile, in a bowl, beat together the cheese, butter and egg for

about five minutes, until smooth and well combined. Season, to taste

with salt and freshly ground black pepper, then stir in the chives until

well combined.

6.Preheat the grill to its highest setting.

7.Spoon a little of the cheese mixture onto each of the roasted leek

pieces and press down gently.

8.When the grill is hot, place the leeks under it and grill for 3-4 minutes,

or until the cheese mixture is golden-brown and bubbling.

9.To serve, divide the baby leaf spinach equally among each of four

serving plates. Cut each slice of pumpernickel bread into fingers and

place one piece of baked leek on top of each. Place one portion of

bread and baked leeks alongside each portion of spinach. Serve

immediately.

less than 30 mins

preparation time

10 to 30 mins

cooking time

Serves 4

BySimon Rimmer

FromSomething for the

Weekend