Leek is often a totally underrated veg however when burnt on the outside it steams on the inside and results in one of the most succulent of veg. We make a beautiful strong and salty salsa that compliments the sweetness of the leek perfectly!
Burnt leek spaghetti and miso salsa
Takes 30 minutes
Serves 2
Ingredients
- 2 leeks (600g)
- 1 tbsp miso
- 15 g flat parsley
- 1/2 lemon juice
- 1/2 red chilli
- 2 cloves garlic
- 3 tbsp olivce oil
- 1 tbsp capers (no brine)
To serve
- 3 tbsp sauerkraut
- 20 g toasted walnuts crushed
Instructions
- Give the leeks a good wash to ensure that there is no sediment inside the green part.Preheat the oven or if cooking on a fire, light a fire in your wood fired oven and wait till it gets to 250 degrees C
- Put the leeks in with their skin on and leave to cook until they are burnt all over. You will have to turn them every 5-7 mins to get an even char. You want to make sure the leeks are black all over (don't worry!) and that they are soft in the inside indicating that they are cooked through.
- While leeks are charring time to make the salsa. Peel and finely dice the garlic, finely dice the red chlli and the flat parsley. Add along with the remaining ingredients to a pestle and mortar or to a blender and grind or blend till smooth but while ensuring to keep a little bit of texture.
- Remove the leeks from the oven and leave to cool for a few mins as they will be easier to handle. Once cool peel off the burnt outer layer leaving the luminous soft green insides. Rip these up into long strips like spaghetti and put on a plate. Repeat with the other leek. You can either heat these leek spaghetti up or serve cold. Divide the leek spaghetti between 2 plates, drizzle over the salsa and garnish with some sauerkraut and sprinkle over the walnuts for a delicious dish! Enjoy!
