Stuffed Leeks

_INGREDIENTS

• 4 leeks
• 1 cloves garlic, crushed
• 25g chopped walnuts
• ½ tablespoon mixed herbs
• 125g cottage cheese
• 15g Parmesan (you can substitute Cheddar, mozzarella, or tasty)
• Butter for greasing the baking dish
• Salt and pepper, to taste
• Olive oil, for drizzling

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_INSTRUCTIONS

1. Cut the root off the leeks as close to the bottom as possible to reduce waste.
2. Cut the tough green tops off the leeks and finely slice. You can just rinse the sliced green leaves well and set aside.
3. The lighter green parts of the leeks should be cut in half. You will now have 2 leek cylinders. Slice down one side of the leek cylinders to separate the layers. Reserve the 4 biggest leek cylinders. Gently rinse to ensure they do not to break. This is the part of the leeks you will stuff. Chop the remaining leaves and add to the thicker leafy greens.
4. In a pan, add the sliced darker leafy leek leaves and the remaining lighter green leaves. Add the garlic and sauté until soft for 7-10 minutes, stirring often. Add the mixed herbs and chopped walnuts. Remove from the heat and allow to cool.
5. When the sautéed leeks have cooled, place them into a large bowl. Add the cottage cheese and grated Parmesan. Season with salt and pepper.
6. Rub a large baking dish with butter. Using a spoon, fill each of the leek cylinders, closing over the open side. Repeat until each leek is filled. Place the leeks into the dish with the open side and the uncut side on the base of the dish.
7. Drizzle olive oil over the stuffed leeks and place them into the oven to bake for 25 minutes at 180 degrees.