60 minutes, plus 4 hours soaking time for the cashews
PT1H
PT4H
This veganleek 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.
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
Preheat the oven to 200℃/gas mark 6. Rub the oil and salt onto the leeks and place in the oven on a roasting tray. Bake for 20 minutes until well roasted, then turn the oven off and leave to sit for a further 10 minutes
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 group operations director and now sole owner and chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
