Confit Leeks and Labneh

Directions

1. 1

   Trim both ends of the leeks and remove their first layer. Cut in half or into three pieces, then clean thoroughly.

2. 2

   Add the leeks to a Dutch oven or oven-safe pot with a lid, with enough oil to cover them. Warm the oil over medium heat until it just starts to bubble, then transfer to an oven at 160°C with the lid on for one hour.

3. 3

   When the leeks are almost done, prepare the labneh by adding a good pinch of salt and the juice of 1/2 lemon. Mix well before spreading over a sharing plate. Give it enough time to get closer to room temperature so it’s not fridge-cold with the leeks.

4. 4

   Carefully remove the leeks, draining off as much oil as possible. Season with salt.

5. 5

   Add 2 tbsp of the leek oil to a pan over medium heat with the sliced garlic. Cook until lightly golden, then turn off the heat and add the juice of 1/2 a lemon, green onion, parsley, and a good pinch of salt.

6. 6

   Lay the leeks over the labneh and spoon the toasted garlic and leek oil over the top.