Roasted Leek & Artichoke Tapenade, with Pecorino, Za'atar & Pistachios - Babydoll
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Ingredients
- 2 small leeks, white part only, sliced into 1 cm thick rounds
- 4 fat cloves garlic, skin intact
- 125g marinated artichokes, drained (net weight 100g)
- 60g pecorino cheese, grated + extra to garnish
- Zest of ½ lemon + 1 tbsp lemon juice
- ¼ cup pistachios, finely crushed
- ¼ cup extra virgin olive oil
- 2 tsp za’atar
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