2 medium leeks
2 tablespoons macadamia oil or olive oil
3–4 rashers of bacon, diced into small cubes
A little extra coconut oil
1 large garlic clove, finely diced
1 teaspoon lemon zest
1/2 cup hazelnuts (about a large handful)
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
Sea salt and black pepper
- Preheat the oven to 180 °C/355 °F.
- Wash the leeks and slice the pale white and light green part into 1-cm disks. Reserve the green ends for stock or stir-fry.
- Arrange leek slices in a single layer in a roasting tray and drizzle with oil and sprinkle with a little salt. You can also use a few dollops of ghee. Roast in the oven for 25 minutes.
- Place hazelnuts in a small frying pan and cook over medium heat for 5-7 minutes, tossing through frequently, until toasted and the shell skin starts to come off. Set aside to cool and peel as much of the skin off as you can/want. Once cool, crush the nuts with a large chef’s knife and chop into small pieces or grind in a food processor.
- Halfway through the roasting time, pan-fry the diced bacon over medium-high heat until crisp. Add garlic, lemon zest and hazelnut crumbs. Stir and cook for a minute or two until garlic is lightly golden.
- Take the bacon off the heat and add 2 tablespoons of olive oil, lemon juice, and a good pinch of salt and pepper. Stir through to warm up the oil and set aside.
- Finally, remove the leeks to a bowl or a platter and top with the dressing. Serve with a side of protein and a salad.