• Clare McElhatton

Leeks with Sundried Tomato & Cashew Spread on Toast

Updated: Nov 16

Serves 2

· 100g cashews (or sunflower seeds can be used instead)

· Sundried tomatoes in oil (from a jar)

· Roasted garlic (optional)

· Salt

· Pepper

· Lemon juice or vinegar (white wine or cider vinegar)

· Olive Oil

· 2 slices of decent bread (Albert Street Bakery sell bread at the Market Garden and make an excellent loaf)

· ½ large leek

Method:

1. Soak the cashews in just boiled water for 30mins to 1 hour (or in cold water for 4 hours or overnight- in the fridge)

2. Strain the cashews. Blend into a paste using a hand blender or a mini food-processor.

3. Add 50g of sundried tomatoes and a little of the oil from the jar (about 5g). Blend into the cashews.

4. Add the roasted garlic is using and blend.

5. Season with salt, pepper and lemon juice (about ¼ lemon) or 1tsp of vinegar.

6. Toast the bread and keep warm while the leeks cook.

7. For the leeks, use the paler part of the leek and slice into 2cm rounds (on the diagonal if you like).

8. Heat a frying pan and add a little olive oil. Add the leeks and a pinch of salt (which will soften them up). Cook on a medium heat with a lid on (which will create steam).

9. Turn the leeks after 2 minutes and cook for a further 1 minute. They should be browned on both sides and soft- they don’t take long to cook.

10. Spoon the spread onto the toast and top with the soft, sweet leeks. Drizzle with olive oil. Serve!

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