Yield: 2
Leeks With Creamy Tahini And Blood Orange Juice
This simple leek dish combines the sweetness of sautéed leeks with the richness of tahini and the refreshing tang of blood orange.
Ingredients
- 3 leeks
- 2-3 tbsp Tahini
- ⅓ cup pumpkin seeds
- 10-12 fresh mint leaves
- 2 tbsp olive oil
- 1 blood orange
Instructions
- Reserving the dark green of the leeks (for soup or pesto), wash the leeks. Then, cut the leeks in half crosswise. Now, take each half and slice it lengthwise.
- Place the leek pieces in a large pan, add fresh black pepper and drizzle with olive oil. Sauté over medium heat for about 5 minutes, then flip the leeks and continue cooking for another 5 minutes, or until browned.
- In the meantime, in a separate dry pan, toast the pumpkin seeds over medium heat.
- Wash 10-12 mint leaves, dry and set aside.
- When the leeks are ready, on two plates, use a spoon to create Tahini swirls. Arrange the sautéed leeks on top of the tahini. Slice a blood orange in half, and squeeze the juice of one half over each plate. Sprinkle generously with the toasted pumpkin seeds and fresh mint leaves. Finally, season with salt and pepper to taste, and enjoy!
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