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Roasted Leeks in Ham with Lemon Thyme Vinaigrette

Tender roasted leeks wrapped in air-dried ham, served with a zesty lemon thyme vinaigrette and shaved parmesan cheese.

AppetiserGluten FreeLeeksHamRoasted

Estimated Nutrition

Per Serving Total
Calories 820.1 kcals 3280.4 kcals
Carbohydrates 13.6 grams 54.4 grams
Fat 78.8 grams 315.2 grams
Protein 15.7 grams 62.8 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Dijon Mustard
50
ml
White Wine Vinegar
Dairy
30
g
Parmesan
shaved, to serve
Fruits
1
piece
Lemon
juice only
Meat
12
piece
Ham
air-dried
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Thyme
fresh leaves
0.5
clove
Garlic
crushed
OilsFats
100
ml
Olive Oil
for roasting
200
ml
Extra Virgin Olive Oil
Vegetables
6
piece
Leek
washed thoroughly

Steps

  • Preheat the oven to 200°C.
  • Trim the leeks and cut each in half on the diagonal to create 12 pieces.
  • Season leeks in an oven proof dish, drizzle with 100ml olive oil, and roast for 25 minutes.
  • Peel off charred outer layers and wrap each leek piece in a slice of ham.
  • Whisk mustard and vinegar, then add thyme, garlic, lemon juice, and 200ml olive oil.
  • Plate three leeks per person, drizzle with vinaigrette, and top with parmesan shavings.