Leek and walnut salad fingerfood style - Georgian Fxali

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide a similar texture while being lower in calories.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness while being more accessible.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberry jam

Dried cranberries provide sweetness and color.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and often more affordable.

Prepare the leeks by cutting them in half and rinsing between the leaves to remove dirt.

Boil the leeks in salted water for about 15-20 minutes until soft.

While the leeks are boiling, roughly chop the garlic, coriander, and parsley.

In a food processor, combine the walnuts, chopped garlic, coriander, parsley, red hot chili pepper powder, and salt.

Add 50 grams of boiled and cooled water to the food processor for smoother blending.

Blend until smooth, then add 2 tablespoons of white wine vinegar and blend again.

Once the leeks are soft, shock them in cold water to stop the cooking process and squeeze out excess water.

Cut the leeks into smaller pieces and mix them with the walnut pesto.

Serve on bread, garnished with chili pepper and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens