clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted leeks with bacon and hazelnut dressing

Roasted Leeks With Bacon & Hazelnut Dressing

  • Author: Irena Macri
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 2-3 1x
  • Category: Side
  • Method: Roasted
  • Cuisine: French



2 medium leeks
2 tablespoons macadamia oil or olive oil
34 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


  1. Preheat the oven to 180 °C/355 °F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finally, remove the leeks to a bowl or a platter and top with the dressing. Serve with a side of protein and a salad.

Share via
Copy link
Powered by Social Snap