Toasted Panko, Leek Leaf and Pomegranate Molasses Crumb

VeganRecipe

30 Jun

Stuck with what to do with the hard green leaves on a leek? Don’t chuck them – crisp them!

We’re all about making the most of our veggies and reducing food waste when we can. So if you’ve ever found yourself setting aside the hard outer green leaves on a leek – like when you’re making our Leek and Potato Soup – then you’ll love this idea. Leek tips are already hardy, so they lend themselves to being a crunchy textural element. While you can definitely just chop them up finely and shallow fry them up in oil (which also produces a subtly flavoured oil too!), we love this idea to serve on top of soups or salads.

It’s part of our ‘Crumbs & Crisps’ series – where we make crunchy textural toppings. This one is toasty, crunchy and sharp – the pomegranate molasses adds such a bright tang that echoes the sharp and sweet onion-like flavour of the leek, while the toasted Panko crumb grounds and binds it all together.

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Ingredients

The Salty Greek
Leek Leaves
Panko Crumbs
Pomegranate Molasses
Olive Oil, Spray
The quantities will depend on how many chopped leek leaves you have, and your taste preferences.

Recipe Steps

Slice the leek leaves into small pieces.
Stir chopped leek leaves with an even amount of Panko crumbs until well combined.
You can toast them in the oven, air-fryer or pan, depending on your preference or availability.
Toasting method #1– In the oven
Add to a lined baking tray in an even layer, and lightly spray olive oil. Bake until golden and crispy, stirring as needed as oven’s can have colder and warmer spots. As each oven is different, keep the temperature between 180–200°C and cook between 5 and 10 minutes, with a close eye as the crumbs to avoid burning.
Toasting method #2 – In the air fryer
Add to the tray of the air fryer and lightly spray olive oil. The air-fryer may circulate them around as they are light-weight, so you may not need to stir as frequently, but do keep an eye on them as you would in the oven.
Toasting method #3– In the pan
Add to a wide pan on medium heat over the stove so it’s in an even, shallow layer. Stir regularly to crisp it up, adding a splash of olive oil or butter to avoid burning and give it a more golden finish.
Seasoning the mix
Add to a sealable container and stir in the The Salty Greek and pomegranate molasses, adding a little of each and tasting as you go, to suit your palette or dish pairing.
Tip: More pomegranate will be tangier, which may pair well with a mellow soup, but may be too overpowering for something that’s already citrusy or sharp. As The Salty Greek is salty and herby, it will balance out the acidity of the molasses, but you can always add some more toasted Panko if you need to ground it.
The consistency should be mostly crumbly, with a few globs where the pomegranate has amalgamated – they’re extra flavourful!
Keep sealed in the fridge for up to 2 weeks. Sprinkle over soups, salads, or anything you like.