In honour of St David’s Day yesterday I thought I’d try something different with leeks, as they are a versatile vegetable that seems wasted when just added to stews or casseroles. This is a variation on a Hugh FW recipe where I have added bulgur wheat to give a bit more variation in texture. This would work well as a light lunch or with a salad or new potatoes as a main meal.
3 medium sized leeks, trimmed and cut into 1 cm slices
1 small butternut squash, peeled, deseeded and cut into 1 cm dice
150g bulgur wheat, rinsed
150g quinoa, rinsed
2 tbs olive oil
1 knob of butter
1 tbs dried thyme
Salt and pepper
50g cashew nuts
1. Place the rinsed bulgur wheat in a large saucepan of lightly salted water and bring to the boil. Simmer for 25 minutes, adding the rinsed quinoa half way through.
2. Meanwhile, add the oil and butter to another large pan and add the leeks, butternut squash, thyme and seasoning, and cover. Allow to simmer and sweat for 25 minutes, stirring occasionally.
3. In a small frying pan, gently dry roast the cashew nuts for approximately 2 minutes, being careful not to burn.
4. When cooked, drain the grains and stir into the cooked vegetables, and serve topped with a handful of the toasted cashew nuts.