Garlic Pesto Crostini, Charred Leeks & Cauliflower, Courgette Ribbons, Goats Curd, Hazelnuts

Feeds 4

Preparation Time – 15-20 minutes

Preparation Time – 10 minutes

Cooking Time – 10-15 minutes

What you will need

1 Leek – Cut in half and blanched then sliced lengthways

½ Loaf of Sourdough – Cut onto 1cm thick slices

2 Courgettes – Sliced into ribbons using a peeler

½ Cauliflower – Cut onto bite sized florets

Handful of hazelnuts

200g Goats curd (Buratta or mozzarella works just as well)

Zest of ½ lemon

Garlic Pesto Ingredients –

2 Cloves of garlic or handful of wild garlic leaves

20g Parmesan – Finely grated

1 Tbsp pine nuts

Sprinkle of salt flakes

Small bunch of parsley (around 2 tbsp once chopped)

Good glug of olive oil

How to do it

  • 1. Begin by blanching the leek. Cut it in half and place in a pan of boiling salted water for 3-4 minutes then remove and allow to dry out. There’s no need to plunge the leek into iced water for this recipe.
  • 2. Place your griddle pan over a high heat for 2-3 minutes or until it starts to smoke. Half the leek again lengthways and lightly coat both the leek and chopped cauliflower in a drizzle of oil, season with salt and black pepper before placing onto the smoking hot griddle. Allow to char for 2-3 minutes before turning and doing the same to the other side. Once the vegetables are cooked place the sliced sourdough on the griddle as well, turning over once the bread starts to blacken. You can add in the hazelnuts at this stage as well, lightly toasting them until golden.
  • 3. Next prepare the garlic pesto, either by muddling all ingredients with a pestle and mortar and or by blitzing in a blender.
  • 4. Once the slices of sourdough are nicely charred drizzle with a little olive oil then spread a small amount of the garlic pesto over along with the goats curd. Pull the charred leeks apart and lay them on top of the goats curd. Next lightly toss the courgette ribbons in the pesto then stack on top, sprinkle over the cauliflower florets and toasted hazelnuts. Finally finish by grating over the lemon zest and serve.