Leeks with goat cheese and red peppers

Author: 5/15
Poireaux au chèvre et poivrons rouges
Preparation 15
Baking 12
Portions 4
Freezing No


  • 8 small leeks
  • 250 ml (1 cup) of grilled red peppers
  • 15 ml (1 tablespoon) of lemon juice
  • 150 gr (1/3 pound) of ashen goat cheese
  • 30 ml (2 tablespoons) of minced basil
  • 60 ml (1/4 cup) of olive oil
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  • Preheat barbecue at medium-high heat.
  • In a casserole filled with salted boiling water, cook leeks for 4 to 5 minutes. Drain and slice in two on its lenght.
  • In a blender, blend red peppers with lemon juice and oil. Salt and pepper.
  • Over hot and oiled barbecue grill, cook leeks for 4 to 6 minutes over each side.
  • Divide cheese slices over leeks.
  • Coat leeks with red peppers coulis. Spread with basil.

Chef's notes

Healthy option

Because of its high intakes of fibers and diuretics proprieties, leek is known to favorise cleaning of digestive system. Contains nnumerous vitamins and minerals, like : vitamin C, vitamin B6, magnesium, copper and calcium, leek is a vegetable complete and tasty which should be more often seen on the menu.