Warm Puy Lentil and Beetroot Salad with Balsamic Leeks

Sophie Wright’s Leek and Cheddar Cheese Crumble

This makes the perfect side dish to accompany any Sunday roast. British leeks work really well with a delicious creamy, cheesy sauce and the crumble topping. Made with a combination of oats and nuts this is something that will definitely wow your dinner guests.

Serves 4
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

30g butter
4 large leeks cut into 2cm slices
30g plain flour
400mls whole milk
175g cheddar cheese
2 heaped tsp Dijon mustard
30g chopped parsley

For the topping
100g plain flour
100g rolled oats
75g diced butter
50g chopped hazelnuts
50g grated parmesan cheese
2 tbsp sunflower seeds
Salt and pepper

Directions

1. Preheat oven to 190°C. Place the butter in to a large sauté pan and turn the heat to medium. When melted, add the sliced leeks, stir around in the butter and cook for 10-12 minutes, stirring all occasionally.

2. When the leeks are soft, add the flour and stir around in the leeks for a few minutes. Now add half of the milk, stir well and bring to the boil. When the milk starts to thicken, add the reaming and repeat the process. Add the grated cheese, the mustard, the chopped parsley, season with salt and pepper and leave to cool.

3. Make the crumble topping by combining the flour with the oats before adding the diced butter and combining together using your fingers. Once the mix resembles bread crumbs, add the reaming ingredients and mix well.

4. Pour your leeks into a baking dish and top with the crumble. Place into a hot oven to cook for 30 minutes until golden brown and bubbling. Serve straight from the oven to the table.