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Roasted Leeks with Yogurt and Toasted Walnuts

Featuring Oliver’s Persian Lime Extra Virgin Olive Oil and Black Walnut Balsamic
Serves 6


1 cup plain Greek Yogurt
1 ½ teaspoons finely grated lemon zest
1 teaspoon minced marjoram
1 teaspoon sugar
Ό cup walnut halves
Kosher Salt and freshly group pepper
6 leeks, white and green parts only, trimmed and halved lengthwise
4 tablespoons Persian Lime Oil
2 tablespoons Black Walnut Balsamic

Add in the olive oil to a large pan with heat on high. Add eggplant chunks and oregano and season with salt and pepper. Toss so the eggplant is evenly coated with oil and cook on high heat, turning the eggplant occasionally to ensure even browning, about 5 minutes. Add the onion, garlic and parsley and continue cooking for another few minutes. Throw in the tomatoes, capers, olives and pine nuts and drizzle in the vinegar. Simmer for 20 minutes, turning occasionally, until tender. Preheat the oven to 375 degrees. In a small bowl, blend the yogurt with the lemon zest, marjoram and sugar. Season with salt and pepper and mix well. Spread the walnuts in a sheet pan and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate and cool. Spread the leeks on a baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and the balsamic and season with salt and pepper; rub the coat to the leeks thoroughly. Roast for about 20 minutes, tossing occasionally, until the leeks are tender, golden and crispy in spots.

To serve:
Transfer the leeks to a platter or plates. Coarsely chop the walnuts and toss with the leeks. Drizzle with olive oil and serve with the yogurt sauce.