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.
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