Tender, sweet leeks, halved and charred directly on the grill for a smoky flavour, finished simply with a drizzle of British rapeseed oil.
Ingredients
Trimmed and halved lengthways
to taste
to taste
Health Notes
A good source of fibre and alliums, which support gut health. Using rapeseed oil provides healthy unsaturated fats.
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smokeandsoil.com/recipes/charred-leeks-with-rapeseed-oil
by L Field
Prep
5 min
Cook
15 min
Total
20 min
Serves
4
Level
Easy
Method
BBQ
Ingredients
Prepare the Leeks
Notes
Seasonal Variations
Nutrition (per serving, estimate)
120
kcal
2g
protein
15g
carbs
7g
fat
Values are estimates and vary with portion size and preparation.
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A sharp, tangy dressing made with wholegrain mustard and cider vinegar, perfect for cutting through rich, smoky flavours.
First, prepare your leeks. Trim off the tough dark green tops and the root ends. Slice them in half lengthways and rinse them thoroughly under cold water to remove any grit hiding between the layers.
Grill the Leeks
Place the leek halves cut-side down directly over the hot side of your grill. Cook for 7-10 minutes, turning occasionally, until they are deeply charred and blackened in places and tender when pierced with a knife. Move them to the cooler, indirect zone if they are colouring too quickly before becoming tender.
Season and Serve
Remove the leeks from the grill and arrange them on a serving platter. Drizzle generously with the cold-pressed rapeseed oil and season with flaky sea salt and freshly ground black pepper. Serve immediately while warm.
Health Notes
A good source of fibre and alliums, which support gut health. Using rapeseed oil provides healthy unsaturated fats.
Per serving (estimate)
120
kcal
2g
protein
15g
carbs
7g
fat
