Roasted leeks are topped with crispy bacon and hazelnut dressing for a unique and delicious combination of flavours and textures. This dish can be served as a side or as an appetizer and is paleo, gluten-free, Whole30 and low-carb friendly.
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.
Calories: 334kcal | Carbohydrates: 10g | Protein: 5g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 118mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 751IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 2mg
Keywords: Side Dishes, bacon, Leeks, Roasted vegetables