No need to put your leftover leek stalks in the compost bin. They make a delicious winter side dish. I chose Sunshine Coast Olive Oil Co. Harissa Olive Oil as the star here. It is a delicious oil with cumin, chili and caraway. If you like it hot use all Harissa, Otherwise, dilute it with a grassy or peppery Sunshine Coast Olive Oil Co. Medium Intensity Extra Virgin Olive Oil, such as a coratina or hojiblanca.
Needed for this recipe:
Sunshine Coast Olive Oil Co. Harissa Infused Olive Oil
Sunshine Coast Olive Oil Co. Medium Intensity Extra Virgin Olive Oil (optional)
Sunshine Coast Olive Oil Co. Tarragon Aged White Balsamic
3 Tablespoons Harissa Olive Oil (hot!)
*OR: 2 Tablespoons Harissa Olive Oil and 1 Tablespoon Medium Intensity Extra Virgin Olive Oil (medium spicy)
*OR: 1 Tablespoon Harissa Olive Oil and 2 Tablespoons Medium Intensity Extra Virgin Olive Oil (mild spicy)
3 Tablespoons Sunshine Coast Olive Oil Co. Tarragon Aged White Balsamic
4 Leftover leek stalks from this recipe
¼ cup of feta cheese, grated
Sunshine Coast Olive Oil Co. Himalayan Pink Sea Salt
Preheat your oven to 450 degrees.
Trim off the very green bits of your leek stalks. Slice your stalks into 2-3 inch lengths. Then slice each stalk in along the length (so you have 2-3 inch semi-circles). Peel off any very tough outer leaves.
Line a roasting pan with parchment paper.
Place your leeks flat side up on the parchment paper. Mix oil and vinegar in a small bowl and brush half your mixture onto your leeks. Sprinkle lightly with sea salt.
Roast leeks for 10 minutes. Then remove from over, flip over and brush with remaining oil and balsamic mixture. Sprinkle lightly with sea salt. Roast another 10 minutes.
Remove from oven and sprinkle with grated feta cheese. Drizzle with reduced Fig Balsamic.