Charred leeks with chilli & sesame dressing
Here we give humble leeks a sexy makeover. Charring them until they are tender and sweet on the inside and slightly blackened on the outside creates an irresistibly smoky flavour, which pairs beautifully with the punchy dressing.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 4 leeks
- 1 tbsp rapeseed oil
- ½ tbsp rice vinegar
- ½ tbsp red wine vinegar
- ½ tbsp Cooks' Ingredients Gochujang Chilli Paste
- ½ tsp Chiu Chow Chilli Oil
- 1 tbsp tahini
- ½ tbsp soy sauce
- ½ tbsp maple syrup
- 1 clove/s garlic, finely grated
- 3 tbsp salted peanuts, coarsely crushed
- 2 tbsp Cooks' Ingredients Crispy Fried Onions
Heat a griddle pan until very hot. Top and tail the leeks and remove the first few outer layers so you are left with just the tender, softer centres, then halve them lengthways. Brush the leeks with oil, sprinkle over a little sea salt and griddle for 8-10 minutes, turning frequently, until charred and cooked through.
Meanwhile, make the dressing by whisking all the ingredients together. In a separate bowl, mix together the topping ingredients. To serve, lay the leeks on a platter and spoon over the chilli and sesame dressing. Scatter over the topping.
Typical values per serving when made using specific products in recipe