Photo courtesy of Madz Rehorek

The combination of pomegranate, roasted walnuts and greens always feels very festive to us.

Here we serve that goodness with leek that we first poach, then roast until golden.

Makes 6

Instructions:

1. Preheat the oven to 320°F fan-forced. Lightly grease a baking dish.
2. Spread the walnuts over a baking tray and bake for 15 minutes or until fragrant and lightly colored. Cool and chop the walnuts.
3. Trim the leeks by cutting off the dark-green ends, but keeping the root end attached.
4. Bring a wide deep frying pan of water to the boil over high heat, add the leeks, then reduce the heat to a simmer and poach for 10 minutes. Drain.
5. Once cool enough to handle, cut each leek in half lengthways, then shake in a bowl of cold water to get rid of any soil that might be hiding in the layers of leek.
6. Place the leek, cut-side up, in the prepared dish, drizzle with olive oil and sprinkle with salt, then transfer to the oven and roast for about 35 minutes, until tender and golden.
7. Meanwhile, mix the pomegranate seeds, spring onion, dill, mint and roasted walnuts in a bowl and season with salt and a little olive oil.
8. Transfer the leek to a serving dish and spread the pomegranate mixture on top. Squeeze over the lemon juice and serve.