Roast loin of pork with sage & onion stuffing & gravy
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
Griddled leeks & goat's cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4-5 thin leekstrimmed and cut in half lengthways
- 2 tbsp olive oil
- 25g pine nutstoasted
- 25g goat's cheesecrumbled
- 1 tbsp balsamic vinegar
Nutrition: per serving
- kcal321
- fat24g
- saturates5g
- carbs11g
- sugars8g
- fibre10g
- protein10g
- salt0.2g
Method
step 1
Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.
step 2
Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat’s cheese. Drizzle with balsamic vinegar to serve.
