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Baked Leeks on Yoghurt with a Pine Nut & Parsley Dressing

Indulge in a delightful dish of Baked Leeks on a bed of creamy yogurt, topped with a flavorful Pine Nut & Parsley Dressing. This recipe combines the earthy sweetness of leeks with the richness of yogurt, enhanced by the crunch of pine nuts and the freshness of parsley. Perfect for a comforting yet elegant meal, it’s easy to make and sure to impress your guests.

This is a fantastic dish that requires minimal effort but delivers maximum flavour. The secret? Adding a dash of water to the oven tray ensures the leeks gently braise and caramelise to perfection. The cool yoghurt perfectly balances the warmth of the leeks and the zingy parsley dressing to finish it off.


4 leeks

Olive oil

Sea salt

250g Greek yogurt

¼ garlic clove, finely grated

40g pine nuts, toasted

Small bunch parsley, finely chopped

Lemon (for dressing)


  • Preheat the oven to 200°C (fan setting).

  • Trim and clean the leeks, halve them, and arrange on a baking tray. Drizzle with olive oil and sprinkle with salt. Add about half a mug of water to the tray.

  • Bake for 30 minutes until the leeks are soft and golden and all the water has evaporated.

  • Whisk yogurt with grated garlic and salt. You can also add a bit of lemon zest to it.

  • Chop parsley finely and dress with olive oil and lemon. Add toasted pine nuts.

  • Spread yogurt on a serving plate, top with leeks, and spoon over the parsley dressing. Enjoy!


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