Charred Leek by Ron Blaauw

Happiness on a plate: charred leek from the BBQ by Ron Blaauw.



  •   4 leeks
  •   Olive oil
  •   Fresh ground salt and pepper


  •   2 red peppers
  •   3 Roma tomatoes
  •   2 cloves of garlic
  •   40 gr white almond
  •   40 gr white hazelnut
  •   2 slices of sourdough bread
  •   ½ roasted red pepper without seeds
  •   6 tbsp olive oil
  •   2 tbsp Sherry wine vinegar
  •   Lemon
  •   Smoked paprika powder/allspice d’espilette
  •   Fresh ground salt and pepper
  •   1 tbsp flat-leaf parsley


  •   Mixing bowls
  •   WWOO Cutting Board
  •   Knifes
  •   Kitchen pliers
  •   Cookware
  •   Microplane grater
  •   Spoons
  •   Whisk


  •   Preheat the WWOO Braai or the Big Green Egg, indirectly, to 220 °C. (You can also use a pan or oven.)
  •   Cut off the dark green part of the leeks.
  •   Wash the leeks as well as possible and shake them until they are as good as dry.
  •   Brush the leeks with some oil and salt.
  • Grill the leeks directly on the hot and glowing coals, until they are back of color.
  •   Carefully turn the leeks over, making sure that they are evenly roasted on all sides.
  •   Set the leeks aside to rest for a while.
  • Carefully cut the leeks lengthwise and open them like a book.
  •   Remove the soft white parts of the leeks and place these on a clean, preheated plate.
  •   Sprinkle this with some fresh ground pepper and salt.

The Sauce

  •   Preheat the WWOO Braai or the Big Green Egg, indirectly, to 220 °C.
  •   Roast the bell pepper, red pepper, and tomato over an open fire. Set this aside in a closed container for a little while.
  •   Carefully roast the nuts over medium heat until they are light golden brown.
  •   Remove the skins and seeds of the nuts. And put the pulp in a food processor or mortar.
  •   Add the cooled nuts and garlic to the pulp. Grind this into a creamy mass.
  •   Add the lemon zest and the paprika powder.
  •   Add the vinegar and some lemon juice. Rub in well.
  •   Add the crestless bread.
  •   Gradually add the olive oil until you’ll end up with a smooth mass.
  •   Season with salt and pepper.

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Serves 4 persons

Preparation: 20 minutes

Cooking: 20 minutes

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