Roasted Leeks, Fennel & Green Garlic with Quinoa and Pecorino

Nutty quinoa, sweet roasted vegetables and sharp pecorino make this dish both comforting and fresh. The roasted leeks and fennel develop a gentle caramelised flavour that pairs beautifully with the lightness of quinoa and herbs.

Ingredients

• 2 leeks, trimmed and sliced
• 1 fennel bulb, thinly sliced
• 2 green garlic stalks, finely chopped (or 2 garlic cloves)
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper
• 200 g mixed quinoa, rinsed
• 500 ml vegetable stock
• ½ cup fresh dill, roughly chopped
• 50 g pecorino cheese, shaved
• Juice of ½ lemon

Method

1. Preheat the oven to 200°C. Place the sliced leeks, fennel and green garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
2. Spread the vegetables into a single layer and roast for 20–25 minutes, stirring once halfway through, until softened and lightly caramelised.
3. Meanwhile, place the rinsed quinoa and vegetable stock into a saucepan. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
4. Transfer the cooked quinoa to a large bowl. Add the roasted vegetables, fresh dill and a squeeze of lemon juice. Toss gently to combine.
5. Spoon the mixture onto a serving platter and finish with generous shavings of pecorino cheese and a little extra black pepper before serving.