Grilled leeks with pecorino

Ingredients

• 8leeks
• 15 gbutter
• 100 mlalmond milk
• zest of 1lemon
• 1 tbspsunflower oil
• to tastesalt and pepper
• 50 gPecorino
• 30 gsmoked almonds

Instructions

1. 1

   Prepare the greens

   Cut off the green parts of the leeks and finely slice them. Wash thoroughly and leave to drain.

2. 2

   Soften the greens

   Melt the butter in a pan, add the sliced leek greens and cook until wilted.

3. 3

   Cook until tender

   Pour the almond milk into the pan and simmer over a low heat until the leeks are completely tender.

4. 4

   Make the purée

   Blend the cooked leeks and almond milk with a stick blender or food processor until smooth. Season with salt and lemon zest.

5. 5

   Prepare the whites

   Cut the white parts of the leeks in half lengthways and wash away any soil. Dry them thoroughly.

6. 6

   Grill the leeks

   Brush the leeks with sunflower oil and season with salt and pepper. Grill in a frying pan, griddle pan or on a barbecue, turning once, until lightly caramelised.

7. 7

   Assemble the dish

   Spoon a generous amount of purée onto a large platter and arrange the grilled leeks on top. Grate over a little lemon zest and plenty of Pecorino, then finish with the finely chopped smoked almonds.

What are grilled leeks with Pecorino?

Leeks are a familiar feature of Dutch cooking, while grilling them gives their mild, onion-like flavour a sweeter, more pronounced edge. This version, presented by Miljuschka in her Christmas Edition masterclass, pairs the charred stems with a purée made from the green tops.

Pecorino brings a salty, savoury contrast, and smoked almonds add crunch. The purée also gives the grilled leeks a soft, creamy base without masking their caramelised flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 11g protein, 36g carbs, 18g fat.

The leeks supply most of the carbohydrates and fibre, while the Pecorino contributes protein and fat. Butter, sunflower oil and smoked almonds add more fat, so balance the plate with a lean protein or a simple grain-based side and keep extra oil modest.

Use both parts of the leek

Green tops: Slice and wash them carefully, as soil can cling between the leaves. They soften in butter and almond milk before being blended into the base.

White stems: Halve these lengthways and rinse away any remaining grit. Dry them well so they grill rather than steam.

Make a smooth purée

Cook the greens over a low heat until they are fully tender before blending. If they still feel firm, give them more time in the almond milk; a smooth purée depends on soft, thoroughly cooked leek.

Season the purée with salt and lemon zest. The citrus lifts the mellow flavour and echoes the zest added over the finished platter.

Look for light caramelisation

Arrange the leek halves in a single layer in the pan or on the barbecue, leaving space around them. Turn them once they have developed lightly browned patches, then grill the other side until similarly coloured.

Keep the heat controlled: the aim is to soften and caramelise the leeks, not to scorch their surfaces. Drying them thoroughly first helps them take on colour.

Finish just before serving

Spread the purée over a large platter and lay the grilled leeks on top while they are warm. Add the Pecorino and smoked almonds at the end so their texture and flavour stand out.

Serve this as a vegetable side with roast meat or a hearty grain dish, or offer it as a starter to share. It is rich enough to pair well with simpler dishes.

Recipe notes & tips

• Wash the sliced green tops thoroughly to remove any grit between the leaves.
• Dry the leek halves well before brushing them with oil.
• Use a broad pan or grill so the leeks have room to caramelise.
• Blend the greens only after they are completely tender.
• Chop the smoked almonds finely so they are easy to scatter over the platter.

Variations

• Add herbs: Scatter chopped parsley over the finished platter for a fresh note.
• Change the cheese: Use finely grated Parmesan in place of Pecorino for a different salty finish.
• Use a different milk: Swap the almond milk for another unsweetened plant milk.
• Add extra citrus: Finish with a little lemon juice as well as the zest.
• Make it nut-free: Leave out the smoked almonds and add crisp toasted breadcrumbs instead.

Common mistakes to avoid

• Leaving grit behind: Rinse the sliced greens and halved white stems carefully before cooking.
• Skipping the drying: Pat the white leek halves dry so they can colour on the grill.
• Rushing the purée: Cook the greens until completely tender before blending for a smooth result.
• Overcrowding the grill: Cook in batches if needed so the leeks caramelise instead of steaming.
• Adding the toppings too early: Grate on the Pecorino and scatter the almonds just before serving.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat the leeks gently in a pan or oven, and add fresh Pecorino and almonds after warming.

Frequently asked questions