A super simple side dish or light lunch. Delicious crammed in between a couple of pieces of sourdough alongside whatever cheese you have to hand, too.

Brushing oil over veg, meat or fish before cooking in a griddle pan helps the seasoning to stick, and prevents the pan from smoking when it’s over a high heat.

SERVES 3-4 
About 10 baby leeks
4 tbsp greek yoghurt
2 tsp maple syrup or honey
3 decent pinches of Pure Sea Salt with Chilli + Garlic
1 tbsp tahini
2 tsp extra virgin olive oil
2 lemons, juiced
1 bunch chives, finely chopped

Put the leeks in a wide saucepan – you don’t want them more than 2 or 3 deep. Pour over boiling water and add a generous pinch of salt to the pan. Let the pan simmer over a medium heat for about 3 or 4 minutes until the leeks are tender (test with a sharp knife). Drain, pour over cold water, and drain again.

Slice down the centre of each leek lengthways, leaving the root intact.

Combine the rest of the ingredients in a mixing bowl, taste and adjust the seasoning.

Warm your griddle pan over a high heat and brush the leeks with oil. Season with salt and pepper. Char the halved leeks for 2 – 3 minutes on each side.

Serve with the dressing drizzled over the leeks.

Recipe: Anna Shepherd
Image: Jess Lea-Wilson

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