Autumn 2022

Libby Silbermann’s Griddled Leeks, with Smoky Romesco Sauce, Labneh and Toasted Dukkha Granola

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Leeks Libby Silbermann



500g thick, full fat Greek yoghurt

1 tsp Maldon salt


75g blanched hazelnuts

50g pistachios

25g sunflower seeds

1 tbsp coriander seeds

1 tbsp sesame seeds

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp smoked paprika

1 tsp Maldon salt


100g blanched almonds

200g roasted red peppers, drained from a jar

2 garlic cloves

1 tbsp sherry vinegar

1 tsp smoked paprika

Small handful of chopped parsley, plus some extra to garnish

75ml olive oil

2 / 3 leeks

Olive oil for frying


Griddling leeks is a wonderful way to enhance the sweet flavours by adding a smoky, charred element. This pairs perfectly with a Romesco – which is a sauce originating from Catalonian Spain made from red peppers, almonds and zingy garlic, vinegar, and chilli. Labneh is simply strained, salted yoghurt – wonderfully simple to make but adds creaminess and sourness to this plate. Topped with a nutty savoury granola using homemade Dukkah, which adds crunch and toasted saltiness. 

  1. Make the labneh a day ahead. Mix the yoghurt and salt in a bowl and then place in some muslin tied with string. Squeeze out any excess liquid and then place in the fridge in a sieve over a bowl overnight. The bowl will catch the drained excess liquid – the longer you leave it, the thicker your labneh will be.
  2. Make the Romesco sauce – toast the almonds in a dry pan until golden, set aside to cool. Add some roasted red peppers from a jar to a food processor along with the toasted almonds, Maldon Salt, garlic, sherry vinegar, parsley and paprika and blitz to a paste. Drizzle in the olive oil, add plenty of seasoning and blitz again. Set aside.
  3. Make the dukkah savoury granola – Place some hazelnuts, pistachios and sunflower seeds on a tray and roast in the oven for 10 minutes. When they are golden brown remove from the oven.  
  4. Take a frying pan and toast your spices and Maldon Salt – cumin, coriander and fennel seeds. Once they are fragrant and beginning to pop, remove from the pan and crush in a pestle and mortar. Toast the sesame seeds in the pan and then add these to the crushed spices in a bowl. Roughly chop the hazelnuts, sunflower seeds and pistachios and add them to the bowl along with some salt and smoked paprika. Set aside to cool.
  5. Heat a griddle pan on high. Slice the leeks in half and brush with oil. Griddle them for 5 minutes on each side until they have char lines and are soft and tender.
  6. On a large platter, spread the labneh on the bottom. Pile up the griddled leeks on top. Spoon over some of the romesco sauce and then drizzle with oil. Sprinkle across your savoury dukkah mix, some final parsley leaves and serve.
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