Roasted leeks with farro, zhoug and toasted cashew cream
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This vegan leek recipe sees the sweet alliums topped with zhoug-dressed farro grains, a silky cashew cream and crunchy cashew nuts. A pretty little dish that's perfect for impressing guests – serve alongside a selection of side dishes for a more substantial meal.
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Ingredients
Metric
Imperial
Toasted cashew ‘butter’
- 120g of cashew nuts
- 1/2 tsp salt
Zhoug
- 1 bunch of coriander, leaves picked
- 1/2 small bunch of flat leaf parsley, leaves picked
- 1 green chilli, deseeded and finely diced
- 1/2 tsp cumin seeds, toasted and finely crushed
- 1 cardamom pod, finely crushed
- 2 cloves, finely crushed
- 1/2 tsp agave syrup
- 2 garlic cloves, peeled and finely microplaned
- 50ml of olive oil, plus extra for drizzling
- 1/2 tsp table salt
Farro
- 125g of farro, (emmer wheat)
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4. Place the cashew nuts on a baking tray and roast for 10 minutes, or until very well toasted and golden all over
- 120g of cashew nuts
2
Place 100g of the toasted cashews in a bowl, cover with cold water and allow to soak for at least 4 hours. Strain off the water then place the cashews in a blender. Add half of the soaking water and the salt and blend until silky smooth, adding more of the soaking water if necessary. Scrape out of the blender and cover. Roughly chop the remaining 20g of cashews and set aside
- 1/2 tsp salt
4
For the zhoug, place all ingredients into a blender with 2 tablespoons of water. Blitz until a chunky paste is formed and set aside
- 1 bunch of coriander, leaves picked
- 1/2 small bunch of flat leaf parsley, leaves picked
- 1 green chilli, deseeded and finely diced
- 1/2 tsp cumin seeds, toasted and finely crushed
- 1 cardamom pod, finely crushed
- 2 cloves, finely crushed
- 1/2 tsp agave syrup
- 2 garlic cloves, peeled and finely microplaned
- 50ml of olive oil
- 1/2 tsp table salt
5
Cook the farro in salted boiling water for 10–12 minutes (or as per packet instructions)
- 125g of farro, (emmer wheat)
6
To serve, halve the leeks lengthwise and sit on a plate. Mix the cooked farro with the zhoug. Place a spoonful of cashew butter on each leek half and spread over the leek. Top with the farro and the chopped cashews and serve with a final drizzle of olive oil
From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
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