Roasted Leeks with Lemon

Ingredients

• Large leeks 3
• Olive oil 3 tbsp
• Garlic cloves, thinly sliced 3
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• Lemon, zested and juiced 1
• Fresh parsley, chopped (for garnish) 2 tbsp
• Pomegranate seeds (optional, for garnish) 2 tbsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Trim the root and dark green tops from the leeks. Cut each leek in half lengthwise, then quarter them lengthwise to create wedges.
3. In a large bowl, toss the leek wedges with olive oil, sliced garlic, ground cumin, ground coriander, salt, and pepper until evenly coated.
4. Arrange the leeks in a single layer on a baking tray.
5. Roast for 25-30 minutes, or until the leeks are tender and slightly caramelised at the edges, turning them halfway through.
6. Once roasted, transfer the leeks to a serving dish. Drizzle with fresh lemon juice, sprinkle with lemon zest, chopped parsley, and pomegranate seeds (if using).