Grilled Courgette and Leeks with Walnuts and Herbs

Ingredients for Grilled Courgette and Leeks with Walnuts and Herbs

• 50g walnuts

• 1 garlic clove, finely grated

• 2 tablespoons fresh lemon juice

• 5 tablespoons olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached

• 2 large courgette (about 450g ), halved lengthwise

• 1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

How to make Grilled Courgette and Leeks with Walnuts and Herbs

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.

Brush leeks and courgette with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for courgette.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and courgette into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.