Recipe by Whole Earth
Serves 4 as a side dish
FOR THE DRESSING
1 tsp red curry paste, garam masala or
2 tsp light soy sauce
1 tsp light vinegar, such as rice vinegar,
white wine vinegar or apple cider vinegar
1 tsp honey, agave or light brown sugar
FOR THE LEEKS
4 leeks, washed and cut in half lengthways
through the root
Olive oil, for brushing
1 lime, cut in half (optional)
1. Place all of the ingredients for the dressing in a mixing bowl. Use a fork to combine until the mixture turns a couple of shades darker and thickens. Pour in 3-5 tablespoons of water and mix until the dressing becomes the consistency of double cream. Taste and add more soy/ vinegar or honey until it tastes perfectly balanced to you. Set aside.
2. Brush oil over both sides of the leek halves and sprinkle with salt. Barbecue for 5-8 minutes on each side until the leeks are soft and dark char marks are visible all over. Barbecue the lime, cut side down, for a couple of minutes.
3. Remove the leeks and lime from the barbecue and drizzle the peanut dressing over the leeks while they’re still hot. Use tongs to squeeze the lime all over the leeks and serve straight away.