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Roasted Leeks, Shallots and Almonds with Ricotta On Sourdough
Ingredients
  • 400g pack trimmed leeks, each cut into 4 pieces
  • 400g pack echalion shallots, peeled and halved lengthways
  • 1 bulb garlic, unpeeled and halved horizontally
  • 1 tbsp olive oil
  • 1 lemon, zest and juice
  • 2 tbsp flaked almonds (optional)
  • 150g ricotta
  • 4 slices 1 triple malt sourdough bread with seeds, toasted
  • 1 tsp balsamic vinegar
  • Greek basil leaves
Steps
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