Baked Leeks with Fig, Walnut and Crumbly Cheese

Baked Leeks with Fig, Walnut and Crumbly Cheese

A great side dish, you can use other fruit, depending on the season.

Serves 2-4 as a side dish


2 leek stems (the light green and white part of the leek)

2 tbsps rapeseed oil

1 fig

1 small handful of walnuts

Crumbly white cheese (lovely British Cheshire or stilton cheese works well for dairy cheese, or a great plant-based crumbly cheese works equally as well)

Agave or honey


Slice leeks lengthways, and open out flat.  Rinse under cold water to remove dirt.  Pat dry.

Place on a baking tray, with the outer leaves downwards, and drizzle with the oil.  Bake in the oven at 180 degrees for 15 minutes, until still al dente.

Cut the figs into eighths, then in half again  

Roughly chop the walnuts into small crumbly pieces.

Crumble the cheese.

Remove the leeks from the oven and place on a serving dish.  Top with the figs, then sprinkle with walnuts

Sprinkle the cheese over the top, and then drizzle with agave or honey, and serve.

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