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Grilled Courgette and Leeks with Walnuts and Herbs

Grilled Courgette and Leeks with Walnuts and Herbs

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant grilled courgette and leeks dish is a wonderful showcase of simple, seasonal ingredients. By charring the vegetables on a hot griddle, you bring out their natural sweetness, providing a delicious contrast to the earthy, toasted walnuts and the acidic punch of fresh lemon. It is a light yet textured salad that celebrates the best of summer produce through clean, bright flavours.

As a versatile vegan recipe, it works beautifully as a sophisticated side dish for a weekend barbecue or as a standalone healthy lunch. The addition of flat-leaf parsley adds a hit of herbaceous freshness, while the garlic-infused oil ensures every bite is deeply savoury. Serve it warm from the grill to enjoy the various textures at their absolute best.

Ingredients for Grilled Courgette and Leeks with Walnuts and Herbs

50g walnuts
1 dente de alho, finamente ralado
2 colheres de sopa de suco de limão fresco
5 colheres de sopa de azeite, divididas
Sal kosher
Pimenta preta moída na hora
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large courgette (about 450g ), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

How to make Grilled Courgette and Leeks with Walnuts and Herbs

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.

Brush leeks and courgette with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for courgette.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and courgette into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.