Soft, charred leeks on creamy ricotta, served with smoky, nutty salsa inspired by salsa macha.
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Serves
4
For The Salsa:
Pumpkin Seed
Salted Roasted Peanut
Sesame Seeds
Olive Oil
Chipotle Paste
Dried Oregano
Lime
Salt
For The Leeks:
Leek
Parsley
Ricotta
Olive Oil
Salt
Black Pepper
Serves
4
For The Salsa:
Pumpkin Seed
Salted Roasted Peanut
Sesame Seeds
Olive Oil
Chipotle Paste
Dried Oregano
Lime
Salt
For The Leeks:
Leek
Parsley
Ricotta
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat the oven to 200°C.
Step 2.
Finely chop the pumpkin seeds and peanuts. Add into a frying pan with the sesame seeds and the oil. Place over medium heat and cook for 2-4 mins until the nuts and seeds have toasted. Stir through the chipotle and oregano, then remove from the heat. Transfer to a bowl and allow to cool. Taste and season with lime juice and salt, then set aside.
Step 3.
Trim and peel the first few tough layers off the leeks. Char the leeks on a gas hob or under the grill. As the leeks begin to cook, the skin will start to blacken. Once the skin is charred, peel some of the char off then place the leeks onto a baking tray lined with foil, then roast in the oven for 20-25 mins until softened.
Step 4.
Finely mince the parsley, stalks and all. Stir through the ricotta and season with salt and pepper. Cut the leeks into thirds and peel the burnt layers off.
Step 5.
Spoon the ricotta onto a sharing platter or plate, place the leeks on top and drizzle over the nutty salsa.
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