Baked Leek with Pomegranate and Hazelnuts

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 Baked Leek with Pomegranate and Hazelnuts

Ingredients for two plates (as a starter or snack):

two leeks, washed and drained
seeds of 1 ripe pomegranate
70 g roasted hazelnuts, roughly chopped
2 Tsp. olive oil
1 tsp. hazelnut oil
few leaves of fresh thyme
salt and pepper to taste
grated parmesan cheese for garnish


1. Preheat the oven to 200 degrees. Spread the hazelnuts over the baking trail and put them in the oven for 7 minutes. Use that time to clean leeks and cut the root end of. Rinse the leaks well in cold water, leave them if necessary to soak in cold water so you are sure to get all the sand and soil out of them. With a sharp knife half each leek lengthwise. 
2. Remove hazelnuts from the oven and set aside. Put the leeks on a baking tray with baking paper and drip with olive oil and salt. Bake leeks for 20 minutes at 200 degrees, so they get well burnt and caramelized on the outside and soft and sweet inside. Use this time to chop hazelnuts and clean the pomegranate.
3. Remove the leeks from the oven. Using your hands divide them on the long way (carefully, they are hot!), so that you get strips, almost looking like pasta. Spread the leek-strips over two plates and cover with other ingredients.

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