Garlic Pesto, Charred Leeks & Cauliflower, Courgett

Name: Garlic Pesto, Charred Leeks & Cauliflower, Courgette Ribbons, Hazelnuts & Parmesan Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek - Cut in half and blanched then sliced lengthways; 2 courgettes - Sliced into ribbons using a peeler; 1/2 cauliflower - Cut onto bite sized florets; 2 handfuls hazelnuts; 1/2 lemon; 2 cloves garlic or handful of wild garlic leaves; 3 1/4 tablespoons Parmesan - Finely grated; 1 tablespoon pine nuts; salt Sprinkle of, flakes; 1 bunch parsley around 2 tbsp once chopped; 1 2/3 cups polenta; 3 3/8 cups cold water; 5/8 cup single cream; 6 3/8 tablespoons Parmesan - Finely grated; 2 tablespoons butter; sea salt flakes Generous sprinkle of; freshly ground black pepper Several turns of; 1 handful fresh oregano - Finely chopped

Servings: persons

1 leek - Cut in half and blanched then sliced lengthways
2 courgettes - Sliced into ribbons using a peeler
1/2 cauliflower - Cut onto bite sized florets
2 handfuls hazelnuts
1/2 lemon
2 cloves garlic or handful of wild garlic leaves
3 1/4 tablespoons Parmesan - Finely grated
1 tablespoon pine nuts
salt Sprinkle of, flakes
1 bunch parsley around 2 tbsp once chopped
1 2/3 cups polenta
3 3/8 cups cold water
5/8 cup single cream
6 3/8 tablespoons Parmesan - Finely grated
2 tablespoons butter
sea salt flakes Generous sprinkle of
freshly ground black pepper Several turns of
1 handful fresh oregano - Finely chopped

1
Begin by blanching the leek. Cut it in half and place in a pan of boiling salted water for 3-4 minutes then remove and allow to dry out. There's no need to plunge the leek into iced water for this recipe.
2
Place your griddle pan over a high heat for 2-3 minutes or until it starts to smoke
3
Half the leek again lengthways and lightly coat both the leek and chopped cauliflower in a drizzle of oil, season with salt and black pepper before placing onto the smoking hot griddle
4
Allow to char for 2-3 minutes before turning and doing the same to the other side. You can add in the hazelnuts at this stage as well, lightly toasting them until golden
5
Prepare the garlic pesto, either by muddling all ingredients with a pestle and mortar and or by blitzing in a blender
6
Pull the charred leeks apart and place in a bowl with the courgette ribbons and cauliflower and lightly coat in pesto
7
For the polenta add your water to a large saucepan then once it's almost boiling reduce the heat and slowly pour in the polenta. If you do this very gradually you'll avoid any lumps forming.
8
NOTE - Ensure that you're stirring the whole time when pouring the polenta in, this again will ensure you don't get lumps
9
Cook for around 7-10 minutes until the grainy texture of the polenta has gone, you can check this by rubbing a little between your fingers
10
Add in the butter and cream (still stirring) along with the Parmesan. Have a taste at this stage and add in the seasoning according to taste. I find you need a fair bit of seasoning with polenta despite there being a tonne of cheese in here.
11
Finish by serving up the polenta onto a large platter. Add on the charred pesto vegetables, some extra generous dollops of the garlic pesto and sprinkle over the toasted hazelnuts and a little lemon zest plus an extra drizzle of extra virgin olive oil, a sprinkle of salt flakes and black pepper and finally serve

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 leek - Cut in half and blanched then sliced lengthways, 2 courgettes - Sliced into ribbons using a peeler, 1/2 cauliflower - Cut onto bite sized florets, 2 handfuls hazelnuts, and more.

Yes, Garlic Pesto, Charred Leeks & Cauliflower, Courgette Ribbons, Hazelnuts & Parmesan Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Pesto, Charred Leeks & Cauliflower, Courgette Ribbons, Hazelnuts & Parmesan Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions