Slow Roasted Leeks with Burrata

Ode to a dish I always order at a small local restaurant Between Us in Cape Town, run by the two very inspirational twin sisters. Slow cooked leeks is a thing of beauty and the addition of Burrata and a sweet vinaigrette makes me want to eat this for breakfast, lunch or dinner.

• 3 bunches leeks, white parts only, washed really well
• 2 garlic finely sliced
• 3 sprigs tarragon, finely chopped
• Extra Virgin Olive Oil
• salt & pepper
• small lemon zest and juice (to taste)
• 1 burrata cheese – drained and at room temperature

Mustard Vinaigrette

• 1tspn Dijon mustard
• 1tspn Honey (vv maple syrup)
• 1tspn lemon juice
• 1/4 cup Extra Virgin Olive Oil
• salt & pepper
• (adding some very finely chopped celery to the dressing provides a beautiful crunch)

1. Preheat oven to 160c
2. Slice the leeks lengthways and wash. In a ovenproof dish mix the leeks, olive oil and garlic with your hands. Season to perfection.
3. Cover your dish with baking paper and bake for 40min, stir the leeks adding some more oil if necessary and bake for another 40min until the leeks are super soft and falling apart. Season to perfection. Let it cool
4. Mix all your vinaigrette ingredients in a glass jar, lid on and shake until well mixed, taste and season.
5. Add the leeks to a pretty plate, top with the burrata, the lemon zest and drizzle with the dressing. Once you are ready to serve, tear open the burrata.