Grilled Leeks with Meat Pine Nuts “Croutons”

Here’s a different kind of option for a lunch appetizer, if you only want to do meat dishes. It's festive and stays within that theme of yummy Rosh Hashana flavors!

• 6 leeks, green part removed, halved and sliced lengthwise.

• Oil spray

• 1 small onion, finely chopped (3/4 cup)

• 2 tbsp oil

• 1 lb minced beef

• 1 tsp paprika

• 1/2 tsp each zaatar, oregano, salt

• 1/4 tsp black pepper

• 1/4 cup pine nuts

• Pomegranate seeds, for topping

• Chopped green onion, for topping

Dressing:

• 2 tbsp mayo

• 3 tsp dijon

• 4 tsp honey

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tbsp water

DIRECTIONS:

1. Start by preheating your oven to 400F. Lay your leeks face up on a parchment lined baking sheet. Spray with oil. Bake for 45 min, until brown bits forms.

2. Heat a pan at medium heat. Add oil. Fry onions until dark ones start to form then add meat. Try to get the meat as fine as possible using a wooden spatula.

3. Once meat is mostly cooked, add spices and pine nuts. Cook until meat is cooked through.

4. Mix all dressing ingredients in a separate container.

5. Lay leeks on serving dish. Top with meat “croutons”, dressing, pomegranate seeds and green onions.

For full video, click here.

Enjoy,

Guila