Burnt Leek Spaghetti and Miso Salsa
Leek is often an underrated vegetable, but when burnt on the outside, it steams inside and becomes one of the most succulent of vegetables. We make a strong, salty salsa that complements the sweetness of the leek perfectly!
Takes 30 minutes
Serves 2
Ingredients
- 2 leeks (600g)
- 1 tbsp miso
- 15 g flat-leaf parsley
- ½ red chilli
- ½ lemon (juiced)
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tbsp capers (drained)
To serve
- 3 tbsp sauerkraut
- 20 g toasted walnuts (crushed)
Instructions
- Prepare the leeks:Wash the leeks thoroughly to ensure there is no sediment inside the green part.Preheat the oven to 250°C (or, if using a wood-fired oven, light a fire and wait until it reaches 250°C).
- Cook the leeks:Place the leeks, unpeeled, into the oven and cook until the outside is burnt all over. Turn them every 5-7 minutes to ensure an even char. The leeks should be black on the outside (don’t worry!) and soft inside, indicating they are cooked through.
- Make the salsa:While the leeks are cooking, prepare the salsa. Peel and finely dice the garlic, finely dice the red chilli, and chop the flat-leaf parsley.Add the garlic, chilli, parsley, miso, lemon juice, olive oil, and capers to a pestle and mortar or blender. Grind or blend until smooth but with a bit of texture remaining.
- Assemble the dish:Remove the leeks from the oven and allow them to cool for a few minutes so they are easier to handle. Once cool, peel off the burnt outer layer, revealing the soft green insides.Tear the leeks into long strips, resembling spaghetti, and divide them between two plates.Drizzle the salsa over the leeks, garnish with sauerkraut, and sprinkle the crushed walnuts on top.Serve and enjoy!