Baked Leeks with Ham & Walnut Ratatouille

Course dinner, Main Course
Keyword Leeks, Ratatouille, walnuts
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people
Calories 455kcal


  • 2 large leeks trimmed, each cut into 4
  • 2 x 375g cans ratatouille
  • 150 g orzo pasta
  • 75 g California Walnuts roughly chopped
  • ½ x 25g pack basil shredded
  • 130 g pack 4 slices 4 slices of wafer-thin ham
  • 50 g mature Cheddar cheese grated


  • Preheat the oven to 200oC, gas mark 6.
  • Blanch the leeks in boiling, salted water for 2-3 minutes until just tender, drain.
  • Heat the ratatouille in a medium saucepan with half a can of water until just boiling. Add the orzo, half the Walnuts and the basil, season and transfer to a 2 litre serving dish and bake for 15 minutes.
  • Stir in the ham and nestle in the leeks. Scatter over the cheese and remaining Walnuts and bake for a further 10 minutes.


Calories: 455kcal | Carbohydrates: 43g | Protein: 18g | Fat: 22g | Saturated Fat: 4.9g | Fibre: 7.6g | Sugar: 13g


Remove the ham for a vegetarian option
Salt = 1.7g per serving
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